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Cranberry Ketchup

Ingredients
  Cranberries 4 Pound (4 Quarts)
  Onions 1 Pound, peeled and chopped
  Water 2 Cup (32 tbs)
  Sugar 5 1⁄2 Cup (88 tbs)
  5% cider vinegar 2 Cup (32 tbs)
  Cloves 1 Tablespoon
  Cinnamon 1 Tablespoon, ground
  Allspice 1 Tablespoon, ground
  Canning salt/Pickling salt 1 Tablespoon
  Black pepper 1 Teaspoon
Directions

MAKING
1. In a 5 quart kettle, put together cranberries, onions and water; cook uncovered until onions are translucent and cranberries burst.
2. Pass mixture through a sieve for food mill.
3. Return mixture to the kettle and stir in sugar, vinegar and spices; cook with constant stirring for 8 minutes until sauce is thick.

FINALISING
4. Into 6 hot pint jars, ladle mixture leaving 1/8 inch empty on top of the jar.
5. Using a clean and dry kitchen towel, wipe the rim of jar and adjust lid.
6. Into a canner of boiling water, place the jars and process for about 15 minutes; start noting processing time after water in the canner returns to boiling.
7. Remove jars and place over a clean towel.
8. Let the jars cool down and seal completely until they are self-sealing type.

SERVING
9. Serve Cranberry Ketchup with toasted bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Canning
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Cranberry
Interest: 
Kids, Party, Healthy
Cook Time: 
35 Minutes

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3.77353
Average: 3.8 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5469 Calories from Fat 38

% Daily Value*

Total Fat 4 g6.9%

Saturated Fat 0.87 g4.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5921.5 mg246.7%

Total Carbohydrates 1396 g465.2%

Dietary Fiber 104.5 g418%

Sugars 1193.8 g

Protein 15 g29.2%

Vitamin A 24.8% Vitamin C 473.6%

Calcium 57.6% Iron 58.6%

*Based on a 2000 Calorie diet

Cranberry Ketchup Recipe