Cranberries add a delicious sweet and tangy condiment that goes particularly well with meat pies and egg dishes.
Tip: A clear plastic ruler (kept solely for kitchen use) will help you determine the correct headspace. Each filled jar should be measured accurately, as the headspace can affect sealing and the preservation of the contents.
11 cups cranberries (fresh or frozen)
2 cups chopped onions
5 cloves garlic, finely chopped
1 1/2 cups water
3 cups lightly packed brown sugar
1 cup vinegar
2 teaspoons dry mustard
1 teaspoon ground cloves
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
In a large stainless steel saucepan, combine cranberries, onions, garlic, and water.
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.
Working in batches, transfer mixture to a blender or food processor fitted with a metal blade and puree 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.
Meanwhile, prepare canner, jars, and lids.
Ladle hot ketchup into hot jars, leaving 1/2 inch (1 cm) headspace.
Remove air bubbles and adjust headspace, if necessary, by adding hot ketchup.
Center lid on jars.
Screw bands down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water.
Bring to a boil and process for 15 minutes.
Remove canner lid.
Wait 5 minutes, then remove jars, cool and store.
posted by Pat in IN