Best Alaska Ketchup Sourdough Sauce Recipes

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ALASKA SOURDOUGH SAUCE - CRANBERRY KETCHUP



Alaska Sourdough Sauce - Cranberry Ketchup image

Have been looking for a recipe for Sourdough Sauce for Years ! Finally found one posted 5 years ago ! Don't you LOVE the internet ! They called it Cranberry Ketchup and said they got the original recipe from "The Good Stuff Cookbook", but had changed a few things. Serve this sauce with pork or turkey or salmon.

Provided by lesliecoy

Categories     Sauces

Time 1h

Yield 2 jars, 20 serving(s)

Number Of Ingredients 11

1 cup onion, mild, chopped
5 cups water
4 slices orange zest (1-inch wide from top to bottom of orange)
9 cups fresh cranberries (3 - 12oz bags)
1 cup cider vinegar (or more if needed)
1 cup light brown sugar, packed (or more if needed)
1 1/2 teaspoons salt (to taste)
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 teaspoon ground ginger
1/4 teaspoon ground cloves

Steps:

  • Combine onion, water and orange in a preserving pan. Bring to a boil, lower heat and simmer covered until onion pieces are translucent, about 10 minutes.
  • Add cranberries to the pan and return to a boil. Partially cover the pan and cook mixture, stirring occasionally, until the berries are quite soft, about 10 minutes. Pour into a bowl and cool slightly.
  • Scrape half the mixture at a time into a food processor. Puree the batches to a moderately fine texture and return to rinsed out preserving pan.
  • Add remaining ingredients and bring to a boil over medium-high heat. Boil, stirring almost constantly, until it is thick, about 3-5 minutes. When it has reached a ketchup like consistency, (adjusted for taste with additional water, vinegar and brown sugar if needed) press through a sieve and return to pan.
  • Return to a boil and then ladle into sterilized jars leaving 1/4" headspace. Add two piece lids and process for 15 minute sin a boiling water bath. Cool, label and store for up to a year.
  • Ketchup is ready to serve within a few days but improves with age. If solids and liquids separate slightly in storage, just stir.

Nutrition Facts : Calories 69.5, Fat 0.1, Sodium 181.3, Carbohydrate 17.5, Fiber 2.4, Sugar 12.9, Protein 0.3

ALASKA KETCHUP (SOURDOUGH SAUCE)



Alaska Ketchup (Sourdough Sauce) image

I have been buying Sourdough Sauce from Alaska Berry for years - this year I thought I would see if I could find a recipe. I found this one on the internet so now I can make my own ! The person that posted it said the original recipe came from The Good Stuff Cookbook and was called Cranberry Ketchup.

Provided by lesliecoy

Categories     Sauces

Time 2h

Yield 6 cups, 228 serving(s)

Number Of Ingredients 11

1 cup onion, chopped mild
5 cups water
4 slices orange zest (1 inch wide from top or bottom of orange)
9 cups fresh cranberries (3 -12 oz bags picked over and rinsed)
1 cup cider vinegar (more to taste)
1 cup light brown sugar, packed (more to taste)
1 1/2 teaspoons salt (more to taste)
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 teaspoon ground ginger
1/4 teaspoon ground cloves

Steps:

  • Combine onion, water and orange zest in a preserving pan. Bring to a boil, lower heat and simmer covered until onion pieces are translucent, about 10 minutes.
  • Add cranberries to the pan and return to a boil. Partially cover the pan and cook mixture, stirring occasionally, until the berries are quite soft, about 10 minutes. Pour into a bowl and cool slightly.
  • Scrape half the mixture at a time into a food processor Puree the batches to a moderately fine texture and return to rinsed out preserving pan.
  • Add remaining ingredients and bring to a boil over medium-high heat. Boil, stirring almost constantly, until it is thick, about 3-5 minutes. When it has reached a ketchup like consistency, (adjusted for taste with additional water, vinegar and brown sugar if needed) press through a sieve and return to pan, Return to a boil and then ladle into sterilized jars leaving 1/4' head-space. Add two piece lids and process for 15 minutes in a boiling water bath. Cool, label and store for up to a year.
  • Ketchup is ready to serve within a few days but improves with age. If solids and liquids separate slightly in storage, just stir.
  • Serving is approximately 1 Tablespoon.

Nutrition Facts : Calories 6.1, Sodium 15.9, Carbohydrate 1.5, Fiber 0.2, Sugar 1.1

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Alaska Ketchup Sourdough Sauce Recipes are a unique and delicious way to enjoy the flavors of Alaska. These recipes typically feature tangy ketchup and sourdough, which are quintessential ingredients for anyone who has visited or lived in Alaska. This sauce is the perfect accompaniment to seafood, meats, and even vegetarian dishes, as it adds flavor and texture to any meal.

History

Sourdough bread and ketchup have been staples in Alaska for generations, dating back to the Yukon gold rush in the late 1800s. Sourdough bread was a popular choice for miners and settlers due to its long shelf life and ability to withstand harsh weather conditions. While ketchup was a relatively new condiment at the time, it quickly gained popularity in Alaska due to its ability to add flavor to bland food. Over time, residents of Alaska began combining the two ingredients to create a tangy sauce that was perfect for enhancing the flavors of seafood, meats, and vegetables. Today, Alaska ketchup sourdough sauce recipes have become a beloved tradition in the state, and can be found on the menus of many restaurants.

Ingredients

The key ingredients in Alaska ketchup sourdough sauce recipes are ketchup and sourdough bread. Other common ingredients include vinegar, Worcestershire sauce, sugar, mustard, garlic, and onion. These ingredients are typically combined and simmered together over low heat to create a flavorful sauce with a tangy, slightly sweet taste.

Uses

Alaska ketchup sourdough sauce is a versatile condiment that can be used in a variety of ways. Some popular uses include: - As a dipping sauce for fried seafood or appetizers - As a marinade for meats or vegetables before grilling or roasting - As a topping for burgers or sandwiches - As a dressing for salads or coleslaw The possibilities are endless with this delicious sauce, making it a must-have in any kitchen.

Benefits

In addition to its great taste, Alaska ketchup sourdough sauce has a number of other benefits. For one, it's a healthier alternative to many store-bought sauces, as it doesn't contain the preservatives, additives, and artificial flavors found in many commercial products. Additionally, sourdough bread is rich in probiotics, which can help promote a healthy gut microbiome and improve digestion.

Conclusion

Alaska ketchup sourdough sauce recipes are a quintessential part of Alaska's culinary heritage. This tangy, flavorful sauce is the perfect addition to any meal, and can be used in a variety of ways. Whether you're a seafood lover, meat eater, or vegetarian, this sauce is sure to please your palate. Try making your own version today and taste the flavors of Alaska for yourself.
Alaska ketchup sourdough sauce is a tangy and sour sauce that originates from the sourdough tradition of Alaska. This sauce is made using sourdough starter, tomatoes, vinegar, and a blend of spices. It is a great addition to barbecued meats, sandwiches, and even roasted vegetables. Making this sauce requires a bit of skill and patience, but with the right tips and tricks, you can make a delicious batch of Alaska ketchup sourdough sauce.

Tip 1: Use Quality Tomatoes

Tomatoes are a key ingredient in Alaska ketchup sourdough sauce. It is important to use quality tomatoes to ensure the sauce has a rich and deep flavor. Choose ripe and juicy tomatoes that are firm to the touch. The best tomatoes to use are Roma tomatoes, as they have a low water content and are ideal for making sauces. You can also use cherry tomatoes or heirloom tomatoes in your recipe.

Tip 2: Make Your Own Sourdough Starter

The sourdough starter is what gives Alaska ketchup sourdough sauce its sour flavor. It is important to use a high-quality starter to ensure your sauce has the right tanginess. You can buy sourdough starter from the store, but making your own starter at home will produce a better quality sauce. To make your own sourdough starter, mix equal parts flour and water in a jar and let it sit for a few days until it starts to bubble and ferment.

Tip 3: Use the Right Kind of Vinegar

Vinegar is a key ingredient in Alaska ketchup sourdough sauce. It is important to choose the right kind of vinegar to ensure your sauce has the perfect balance of acidity and tanginess. The best vinegar to use is apple cider vinegar, as it has a mild flavor and is less acidic than other vinegars. You can also use white wine vinegar or red wine vinegar in your recipe.

Tip 4: Add Spices for Flavor

Spices are what make Alaska ketchup sourdough sauce delicious and flavorful. Some of the spices commonly used in this sauce include garlic powder, onion powder, paprika, and cumin. You can also add other spices to suit your taste, such as chili powder, oregano, or thyme. Be sure to use fresh spices to ensure your sauce has a rich and complex flavor.

Tip 5: Simmer the Sauce Slowly

Alaska ketchup sourdough sauce should be simmered slowly to allow the flavors to develop and to thicken the sauce. Start by combining all the ingredients in a saucepan and bringing them to a boil. Once the mixture starts to boil, reduce the heat to low and let it simmer for at least 30 minutes. Stir the sauce occasionally to prevent it from burning. The longer you simmer the sauce, the thicker and more flavorful it will become.

Tip 6: Adjust the Seasoning as Needed

Alaska ketchup sourdough sauce should have a balanced and delicious flavor. Taste the sauce as it simmers and adjust the seasoning as needed. If the sauce is too sour, add a bit of sugar to balance it out. If it is too salty, add a bit of water to dilute it. Adjust the spices as needed to ensure your sauce has the perfect flavor for your taste.

Tip 7: Store the Sauce Properly

Alaska ketchup sourdough sauce can last for several weeks if stored properly. Once the sauce has cooled down, transfer it to a jar or container with a tight-fitting lid. Store the sauce in the refrigerator for up to two weeks. You can also freeze the sauce for longer storage. To thaw the sauce, simply let it sit at room temperature for a few hours, or defrost it in the microwave.
Conclusion
Making Alaska ketchup sourdough sauce requires a bit of skill and patience, but with the right tips and tricks, you can make a delicious batch of this tangy and sour sauce. Use quality ingredients, simmer the sauce slowly, and adjust the seasoning as needed to ensure your sauce has the perfect flavor. With these tips, you can create a delicious and versatile sauce that will be a hit at any gathering or meal.

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