recipe
Fruit

Cranberry Ketchup

This tasty ketchup is similar in flavour to commercial HP sauce

Yield:

Makes about 8 x 250 ml jars

Prep Time:

60 minutes

Processing Time:

15 Minutes

Difficulty:

Expert

Ingredients:

  • 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

Directions:


  • 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. Keep jars hot until ready to use.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

  • 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 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.

PRINTER FRIENDLY RECIPE

www.bernardin.ca
A subsidiary of Newell Brands Canada ULC

Reviews

POPULAR RECIPES

  • Fruit Juice
    		 5

    Apple Juice Jelly with Fruit Pectin
  • Pickles
    		 3

    Traditional Bread and Butter Pickles
  • Jams and Jellies
    		 1

    12 Berry Strawberry Jam edit
  • Pickles
    		 4

    Beet & Onion Pickles