Every year at Thanksgiving and Christmas I'm responsible for making the cranberry sauce. I usually make a very simple whole-berry sauce with just cranberries, sugar and water. Sometimes I add a little orange zest.
I had plenty of cranberries left and Natrel Organic was kind enough to send me a preserve kit with jars, tools and labels for canning.
This ketchup is similar to tomato ketchup but slightly more spicy and tart.
Here's what you need for four 250mL jars:
5 1/2 cups fresh cranberries
1 cup diced onions
3 cloves garlic, minced
3/4 cup water
1/2 cup vinegar
1 1/2 cups brown sugar
1 teaspoon dry mustard
1/2 teaspoon ground cloves
1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
Place the cranberries, onions, garlic and water in a large stainless steel saucepan and bring to a boil. Reduce heat and simmer 10 minutes.
Puree until smooth. I used my trusty immersion blender. You can use a regular blender in batches but be careful blending hot liquids!
Stir in the vinegar, brown sugar and spices. Simmer, stirring frequently, for about 30 minutes until thickened.
Place the jars in a canning pot and cover with water. Bring to a simmer. Place lids in hot water.
When the ketchup is ready, use a canning funnel to carefully fill the jars. Clean the rims of the jars.
Place the lids on the jars and screw the bands on. Place in the canner and bring the water to a full boil. Boil for 15 minutes. Remove the cans and let sit undisturbed overnight.
I was very happy with the way this turned out. I plan to use it with different varieties of sausages.
But it's good on french fries too!