Cranberry Ketchup

Cranberries make a dark, rich red ketchup with a tangy fruit flavor. It is sensational on turkey sandwiches and makes a great glaze for baked ham slices

• Ready In: 1 hr
• Yields: 6 half pints

Ingredients

• 2  cups  chopped onions
• 4  cups water
• 4  slices orange zest, 1 x 3 inch
• 8  cups cranberries, fresh or frozen
• 1  cup white wine vinegar or 1  cup  rice wine vinegar
• 1  cup brown sugar, firmly packed
• 1  cup honey
• 1 1⁄2 teaspoons  plain salt (non-iodized)
• 1  cinnamon stick, broken up (3inches)
• 1  teaspoon allspice berry
• 1  teaspoon whole cloves
• 3  slices  fresh gingerroot, about the size of a quarter

Directions

1. In large heavy non-reactive pan, combine the onion, water, and zest.
2. Cover and bring to a boil over medium-high heat; reduce the heat to low, and simmer until the onion is softened (about 10 minutes).
3. Add the cranberries, bring the mixture to a boil, stirring frequently, and simmer until the berries are very soft (about 15 minutes). In a blender, puree half the mixture at a time; rinse out the pan and then return the puree to it.
4. Add the vinegar, sugar, honey and salt. Place the cinnamon, allspice, cloves, and ginger in a small muslin spice bag, tie it up tightly and add to the cranberry mixture. Over medium heat, bring to a boil, stirring frequently; reduce heat to low and cook until very thick (about 30 minutes).
5. Remove the spice bag and ladle the ketchup into 6 sterilized half pint jars, leaving one quarter inch space from the top. Run a rubber spatula around the insides of each jar to release the air bubbles. Wipe each rim clean. Place lid on each jar, tighten screw bands and process in a boiling water bath for 15 minutes.