Farm Journal's Cranberry Ketchup

Cranberry Ketchup

Cranberry Ketchup

This recipe from Farm Journal's Freezing & Canning Cookbook is perfect for November!  I love creating all kinds of sauces for sandwiches; it was one of favorite things when I owned the cafe.  This recipe from over 50 years ago is still on trend. You will notice that the directions are dated, but I wanted to leave it just as it was published.  Love this with a turkey, chicken, or pork sandwich, and it's great for dipping Sweet Potato Strings or Fries!  I changed the recipe when I made it a bit, adding some ground chipotle pepper for heat, but it is amazing just a written.  Also, you can cut the recipe in half or quarter it and just refrigerate it, rather than create a large batch to can.  It would be a great item to give as a gift, though!

4 pounds cranberries

1 pound onions, rough chopped

2 cups water

4 cups sugar

2 cups vinegar

1 Tablespoon ground cloves

1 Tablespoon ground cinnamon

1 Tablespoon ground allspice

1 Tablespoon salt

1 teaspoon ground black pepper

Cook cranberries and onions in water until tender.  Put through food mill.

Add remaining ingredients, boil and stir until thick, about 8 minutes.

Pour into hot jars.  Adjust lids at once.  Process in boiling water bath (212-degrees) 5 minutes.  Remove jars from canner and complete seals unless closures are self-sealing.  Makes 5 pints

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