Cranberry Ketchup

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.

Cranberry Ketchup Ingredients

Garlic Germ

Garlic Germ


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.


Minced Garlic

Minced Garlic



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!

Final Product of Cranberry Ketchup

Final Product of Cranberry Ketchup



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.


Burger Project – Get the passport!

Ok tried a new burger tonight. Let me just say – Winner Winner Dinner.

This was a fun burger to work on. It’s called the 3 Continent Burger because we have meats from 2 continents and the condiment is from Asia. Let’s begin. Of course we started with a pound of grass fed Oregon Beef. But to that we added 6 ounces of Linguiça which is a Portuguese sausage.

A wonderful sausage - Linguiça

A wonderful sausage – Linguiça

This sausage comes in typical sausage form. I buy them two to a pack and freeze them individually. So when thawed simply remove the skin and cut into 2″ pieces. Put these into your food processor and let that wonderful appliance do all the work. If you don’t have one, shred it on the larger side holes of your grater.

Mix this in with your hamburger, salt/pepper and half a grated onion. That’s it! Leave it alone. Do not be tempted by the garlic or swayed by the fresh herbs. Cover your ears, steal your urges and make the patties. I made five 4.4 ounce patties. Now I know what some of you might be thinking, why not just 4 really good and thick burgers? Well because, burgers should be thin. The ratio of bun, veggies and condiments must be balanced. Anyone who tells you they love a big thick burger is in denial. What they are really saying is – “Man I wish I had a thick steak right now, but all I got was this burger” and so they are over compensating.

Time to make the sauce while the burgers come to room temp. (Why? well because this way when they hit the grill they won’t seize up on you and become those hard hockey pucks with the big bubble arch in the middle) The sauce is our 3rd continent – Asia. This is a combination of ketchup (ok so not from Asia), sweet red chili sauce and hot chili paste with garlic. I needed something sweet, with a slight tang to go with the spice of the sausage.

Not so secret ingredients.

Not so secret ingredients.

The second flavor, which is more subtle, but I think of as a pantry staple is garlic oil. You simply must make a batch of this. It takes all of 10 minutes to make and is great for any recipe when you reach for olive oil. Instead reach for this! The small batch is 1 cup of olive oil, 6 cloves of garlic skins removed. Put the cloves in the olive oil and put on the stove over medium heat. Let this simmer till the garlic is a golden brown but don’t let it burn. You may have to turn the heat down once the olive oil comes up to temp.  Then remove from the heat and let cool completely. The garlic is great on baguettes or a bagel with Prosciutto. Remove the garlic, when oil is cool, and store the oil in a container in the refrigerator for up to a month. Take a pastry brush and oil the hamburger buns and grill them while the burgers are resting for a nice toast.

Pantry Staple

Pantry Staple

Who doesn't love toasted buns?

Who doesn’t love toasted buns?

And once assembled you have a burger that makes perfect sense. The reason why the grill was invented.

3 Continents - loads of flavor!

3 Continents – loads of flavor!

3 Continent Burger

1 lb hamburger
6 oz Linguiça ground
1/2 half medium size onion shredded
1 tsp salt
1/2 tsp fresh ground pepper


1/4 c ketchup
3 Tbs sweet chili sauce
1 tsp hot chili sauce with garlic

Mix all the burger ingredients together and form 5 patties. Let rest while you make the sauce.  Grill burgers over Med-Low heat for about 10-12 minutes. Pull and let rest while you grill the buns.

Assemble and get your passport ready.