So the other day I was able to get my hands on 10 pounds of Oregon Coast cranberries. One of the greatest perks of living up here is the availability of some of the best produce I’ve ever encountered.
At first thought I wouldn’t have enough to do all the things I wanted to try. Well I’ve used maybe 5 pounds and today I canned 10 half pints of Cranberry Sauce and 9 half pints of Cranberry Ketchup. So stay tuned for another cranberry post on cranberry salsa.
One of the first recipes that intrigued me was Cranberry Ketchup. The uses of this condiment seems endless. Used to top a great turkey meatloaf sandwich, how about a juicy grilled turkey burger?
Let’s gather our ingredients. The only thing not in the picture is the brown sugar and Worcestershire sauce.
One of things I want to point out is the garlic. Always slice your cloves in half. If they sprouting or green in the center, take a small pairing knife and lift the germ out. (Some call it a pip) The reason for this is when it’s green it can impart a bitter flavor.
Now lets talk about mincing your garlic. We see this in so many recipes and yet when you watch a lot of cooking shows you will see the chef do a basic rough chop. This is not minced. Minced is what you see here. Very small, compact. This will yield a much better garlic flavor in your dishes because the oils of the garlic are released into the food.
When you add the cranberries they will be dense, but as they heat up they will swell. It will seem like there isn’t enough liquid to cook them down. Fear not there will be plenty. Once pureed they will be rich in color. As you add the sugar and spices the aroma is fantastic. You can smell the garlic, the tartness from the cranberries and the sweet brown sugar.
When it’s all cooked up you’ll be the hit of everyone on your Christmas list!
Cranberry Ketchup (Yields 8-9 half pint jars)
This is a Ball Canning Recipe that has been tweaked to add more flavor. I talked to 2 very experienced Master Food Preservers who gave the nod that this is a safe recipe.
11 cups cranberries (fresh or frozen)
2 TBS Olive Oil (no more)
2 cups chopped onions
5 cloves garlic, finely chopped
1 1/2 cups water
3 cups lightly packed brown sugar
1 cup vinegar
2 tsp dry mustard
1 tsp ground cloves
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp ground allspice
1/2 tsp cayenne pepper
1-2 TBS Worcestershire sauce (optional)
In a large stock pot add olive oil and sauté onions until tender. Add garlic and sauté 2-3 minutes more. Do not brown. Add the cranberries 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. (I used a manual potato masher to help release the juices).
Transfer mixture to a blender or food processor fitted with a metal blade, working in batches, and purée until smooth. (I used my Ninja blender with the bowl attachment. It gets things a bit smoother than a food processor. You could also use a food mill)
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.
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Ladle hot ketchup into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more ketchup to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.