from Bernardin® Home Preserving
Cranberries yield a uniquely delicious, sweet and tangy condiment that tastes remarkably similar to a popular British steak sauce. It goes particularly well with meat pies and egg dishes.
Ingredients
11 cups (2.75 L) cranberries (fresh or frozen)
2 cups (500 mL) chopped onions
5 cloves garlic, finely chopped
1 ½ cups (375 mL) water
3 cups (750 mL) lightly packed brown sugar
1 cup (250 mL) vinegar
2 tsp (10 mL) dry mustard
1 tsp (5 mL) ground cloves
1 tsp (5 mL) salt
1 tsp (5 mL) freshly ground black pepper
½ tsp (2 mL) ground allspice
½ tsp (2 mL) cayenne pepper
Directions
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 5 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, 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 (follow manufacturer’s instructions).
Ladle hot ketchup into hot jars, leaving ½ inch (1 cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot ketchup. Wipe rim. Center lid on jar. Screw band 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.
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.
Makes about eight 8-ounce (250 mL) jars.
Nada’s Tips & Tricks: There’s also a recipe in this book for a Fruit Ketchup – just substitute the cranberries for a mixture of tomatoes, peaches and apples…divine!
Courtesy of Bernardin® Complete Book of Home Preserving, edited by Judi Kingry & Lauren Devine © 2024 www.robertrose.ca Reprinted with permission. Available where books are sold. Text copyright © 2006, 2012, 2015, 2024 Rubbermaid Inc. Photographs copyright © 2006, 2012, 2015, 2024 Robert Rose Inc. Cover and text design copyright © 2020, 2024 Robert Rose Inc. Bernardin® are trademarks of Bernardin Ltd. https://robertrose.ca/catalogue/bernardin-complete-book-of-home-preserving/
