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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 24 |
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This recipe was handed down to me from my mother. It may sound like a strange combination of flavors, but once you try it, you wonât want to go back to regular ketchup. âJerome Wiese, Bemidji, Minnesota Ingredients:
1 package (12 ounces) fresh or frozen cranberries |
1 large red onion, chopped |
2 cups water |
3/4 cup sugar |
1/2 cup cider vinegar |
1-1/2 teaspoons salt |
1 cinnamon stick (3 inches) |
4 whole allspice |
1/2 teaspoon mustard seed |
1/2 teaspoon whole peppercorns |
Directions:
1. In a large saucepan, combine the cranberries, onion and water. Cook over medium heat until the berries pop, about 15 minutes. Transfer to a food processor; cover and process until smooth. Return to the pan and bring to a boil. Reduce heat to medium-low. Cook, uncovered, for 20 minutes or until mixture is reduced to 2 cups, stirring frequently.
2. Stir in the sugar, vinegar and salt. Place the cinnamon, allspice, mustard seed and peppercorns on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the cranberry mixture. Cook and stir for 25-30 minutes or until thickened.
3. Discard spice bag. Cool ketchup. Store in an airtight container in the refrigerator for up to 3 weeks. Yield: 1-1/2 cups.
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