CRANBERRY KETCHUP

Cranberry Ketchup image

Provided by southern chef in lo

Categories Sauces

Time 1h

Yield 6 half pints

Number Of Ingredients 12

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

Steps:

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.