Be the first to This ketchup is made with cranberries and spices. It is a great condiment with meats, especially poultry. Plan ahead to let it sit at least 2 weeks for flavors to meld before using.
Prep Time: 15 minutes
Cook Time: 2 hours
Ingredients:
- 2 pounds cranberries
- 1 cup minced yellow onions
- 1 teaspoon celery seeds
- 1 teaspoon mustard seeds
- 1 teaspoon whole allspice
- 1 stick cinnamon
- 1/2 teaspoon peppercorns
- 2 bay leaves
- 1 Tablespoon salt
- 1 cup white vinegar
- 2 cups sugar
Preparation:
Mix cranberries, onions, and 1 cup water in a large (at least 1 gallon) enamel or stainless-steel kettle, cover, and simmer 20 to 30 minutes, stirring now and then, until mushy.
Puree, a little at a time, by buzzing 20 to 30 seconds in an electric blender at low speed or 15 to 20 seconds in a food processor fitted with the metal chopping blade, or put through a food mill. Press through a fine sieve.
Place in a clean large kettle and cook, uncovered, at a slow boil until volume is reduced by half. (Note: It is important that kettle be large to keep ketchup from spattering kitchen.)
Meanwhile, wash and sterilize 2 (1-pint) jars and their closures, stand them on a baking sheet, and keep warm in a 250-degree F. oven until needed.
Tie celery seeds, mustard seeds, allspice, cinnamon, peppercorns, and bay leaves in cheesecloth and add to kettle along with salt, set lid on askew, and simmer 1/2 hour. Remove spice bag, add vinegar and sugar, and cook, uncovered, at a slow boil, stirring frequently, until very thick. (Note: Toward the end, you will have to stir constantly to prevent scorching.)
Ladle ketchup into jars, filling to within 1/8 inch of tops, wipe rims, and seal. Cool, check seals, and store in a cool, dark, dry place. Let stand 2 weeks before using.
Yield: 2 pints
Recipe Source: New Doubleday Cookbook by Jean Anderson & Elaine Hanna (Doubleday)
Reprinted with permission.
Puree, a little at a time, by buzzing 20 to 30 seconds in an electric blender at low speed or 15 to 20 seconds in a food processor fitted with the metal chopping blade, or put through a food mill. Press through a fine sieve.
Place in a clean large kettle and cook, uncovered, at a slow boil until volume is reduced by half. (Note: It is important that kettle be large to keep ketchup from spattering kitchen.)
Meanwhile, wash and sterilize 2 (1-pint) jars and their closures, stand them on a baking sheet, and keep warm in a 250-degree F. oven until needed.
Tie celery seeds, mustard seeds, allspice, cinnamon, peppercorns, and bay leaves in cheesecloth and add to kettle along with salt, set lid on askew, and simmer 1/2 hour. Remove spice bag, add vinegar and sugar, and cook, uncovered, at a slow boil, stirring frequently, until very thick. (Note: Toward the end, you will have to stir constantly to prevent scorching.)
Ladle ketchup into jars, filling to within 1/8 inch of tops, wipe rims, and seal. Cool, check seals, and store in a cool, dark, dry place. Let stand 2 weeks before using.
Yield: 2 pints
Recipe Source: New Doubleday Cookbook by Jean Anderson & Elaine Hanna (Doubleday)
Reprinted with permission.
