Sweet and Tangy Cranberry Ketchup

Cranberries yield a uniquely delicious sweet and tangy condiment that tastes remarkably similar to a popular British steak sauce
canning

Ball Brand Canning

Use Ball Brand Canning's new easy pour spout for ease in storing and serving, or their classic round jar pictured above! Click here to purchase.

This recipe is courtesy of FreshPreserving

 

8
Servings
1041
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
54g
77%
Sugar
4g
4%
Saturated Fat
22g
92%
Cholesterol
228mg
76%
Carbohydrate, by difference
62g
48%
Protein
77g
100%
Vitamin A, RAE
56µg
8%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
299mg
30%
Choline, total
4mg
1%
Fiber, total dietary
13g
52%
Folate, total
201µg
50%
Iron, Fe
17mg
94%
Magnesium, Mg
120mg
38%
Niacin
11mg
79%
Phosphorus, P
451mg
64%
Riboflavin
1mg
91%
Selenium, Se
14µg
25%
Sodium, Na
1460mg
97%
Thiamin
1mg
91%
Water
256g
9%
Zinc, Zn
3mg
38%

Cranberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cranberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.