A couple weeks ago I picked up some cranberries and decided to give the recipe a go too. I'm planning to give it as favors to our Thanksgiving Day guests. I found this recipe in an old book (1963) called Freezing and Canning Cookbook - Prized Recipes from the Farms of America compiled by Nell Nichols, Field Food Editor. Don't you love that title? I don't think it would get through a publisher's committee meeting these days. I'm a sucker for old cookbooks - I love to read through the different recipes and think about times gone past. Sometimes you find some real gems in these old cookbooks even if the methods are a little different than current methods.
What is Cranberry Ketchup? It is a spread made of cranberries, sugar, vinegar and some really nice autumn hued spices. What can you do with Cranberry Ketchup? I'm going to use it on a turkey sandwich the day after the holiday. It would also be nice with cheese and crackers. And I must admit - I have even had it with a regular burger and it was delish. Sometimes I spread it on bread and have it on a grilled panini. Here's how you make it..... and did I tell you? - it is much easier to make than jam or jelly.
Makes 4 to 5 pints - I used the very small 4 ounce canning jars that are perfect for small gifts. I got 10 small jars from this recipe.
24 ounces cranberries (two 12 ounce bags)
1 large onion (3/8 lb.)
3/4 cup water
1 1/2 cups sugar
3/4 cup vinegar
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon salt
1 teaspoon pepper
Chop the onions. In a medium saucepan, cook cranberries and onions in the water until tender and the cranberries pop - about 10 minutes.
Add the remaining ingredients. Boil for 8 to 10 minutes, stirring so that it does not stick. Let cool and puree in a food processor.
Sterilize the jars and lids. Reheat the Cranberry Ketchup. Pack in jars leaving 1/2" headroom. Process in boiling water bath for 5 minutes. Remove jars from canner and complete seals if necessary.