slices fresh gingerroot, about the size of a quarter
Serving Size: 1 (2646) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 2 g1 %
Total Fat 0.3 g0 %
Saturated Fat 0 g0 %
Cholesterol 0 mg
Sodium 606 mg
Dietary Fiber 6.8 g27 %
Sugars 89.1 g356 %
Protein 1.2 g
In large heavy non-reactive pan, combine the onion, water, and zest.
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).
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.
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).
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.