Cranberry Ketchup

This tasty ketchup is similar in flavour to commercial HP sauce


  • 11 cups (2750 ml) cranberries
  • 2 cups (500 ml) finely chopped onion
  • 3-5 cloves garlic, finely chopped
  • 1- 1/2 cups (375 ml) water
  • 1 cup (250 ml) vinegar
  • 3 cups (750 ml) lightly packed brown sugar
  • 2 tsp (10 ml) dry mustard
  • 1 tsp (5 ml) Each: ground cloves, salt pepper
  • 1/2 tsp (2 ml) Each: ground allspice, cayenne pepper


  • Place 8 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Combine cranberries, onion, garlic and water in a large stainless steel saucepan. Bring to a boil; reduce heat and boil gently 10 minutes until cranberries are soft.
  • Purée mixture in small batches and return mixture to saucepan. Add vinegar, brown sugar and spices. Stirring frequently, boil gently until mixture reduces and thickens, 30 to 45 minutes.
  • Ladle hot ketchup into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more ketchup. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining ketchup.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 15 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.