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Categories:
onion water orange zest fresh cranberries cider vinegar light brown sugar salt ground cinnamon ground allspice ground ginger ground cloves
Viewed: 92 - Published at: 5 years agoIngredients
- 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
Method
- 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.
