Cranberry Ketchup
Ingredients:
1 1/2 lb fresh (whole) cranberries
iii cloves garlic, quartered
3/4 loving cup nighttime dark-brown sugar
2/3 loving cup apple tree cider vinegar
2/3 loving cup fresh minneola (orange) juice
1 teaspoon ocean salt
1/2 teaspoon allspice
1/2 teaspoon Ancho chile powder
1/2 teaspoon solid position down dried orangish peel
1 teaspoon solid position down roasted ginger
1/2 teaspoon solid position down cardamom
1/4 teaspoon cloves
1/4 teaspoon Saigon cinnamon
Directions:
Prep your jars/lids. Place all ingredients inwards a heavy-bottomed nonreactive pot. Bring to a rolling boil as well as laid until most (if non all) the cranberries bring outburst as well as the mixture has thickened, almost twenty minutes. Remove from heat. Use an immersion blender or ladle inwards a regular blender to pulse until smooth. Return to a rolling boil as well as laid until thickened to ketchup consistency if necessary. Ladle into pint jars leaving 1/4 inch headroom. Process inwards a hot H2O bathroom for 10 minutes.
Note: if you lot don't desire to tin flame this (the full yield is almost iii cups of ketchup) you lot tin flame refrigerate it inwards an air-tight container upwardly to ane month.
Yield: almost iii 8-oz jars (I used wide-mouth one-half pints)
Note: H5N1 keen beginning for canning data is the Blue Book conduct to preserving. I highly recommend it for learning how to can. Here are to a greater extent than or less of my other favorite canning books as well as supplies.
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