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
