- 11 Cups cranberries (fresh or frozen)
- 2 Cups chopped onions
- 5 cloves garlic, finely chopped
- 1 1/2 Cup water
- 3 Cups lightly packed brown sugar
- 1 Cup vinegar
- 2 Teaspoons dry mustard
- 2 Teaspoons ground cloves
- 1 Teaspoon salt
- 1 Teaspoon freshly ground black pepper
- 1/2 Teaspoon ground allspice
- 1/2 Teaspoon cayenne pepper
- 8 Ball (eight oz) half pint glass preserving jars with lids and bands
COMBINE cranberries, onions, garlic and water in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently for 6 to 10 minutes, until cranberries pop and become soft.
TRANSFER mixture to a blender or food processor fitted with a metal blade, working in batches, and purée until smooth.
RETURN mixture to saucepan. Add brown sugar, vinegar, mustard, cloves, salt, black pepper, allspice and cayenne. Bring to boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is almost the consistency of commercial ketchup, about 30 minutes.
PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
LADLE hot ketchup into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more ketchup to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.