Cranberry Catsup Recipe
Ingredients
| 1 16-ounce package cranberries | ||
| Onion | 2 Cup (16 tbs), finley chopped | |
| Sugar | 4 Cup (16 tbs) | |
| White vinegar | 2 Cup (16 tbs) | |
| Ground cinnamon | 1 Tablespoon | |
| Ground allspice | 1 Tablespoon | |
| Celery seed | 1 Tablespoon | |
| Ground cloves | 2 Teaspoon | |
| Ground black pepper | 1 Teaspoon | |
Directions
In 3-quart Dutch oven combine cranberries, onion, and 2 cups water.
Bring to boiling.
Cover and simmer till berries are easily mashed, 10 minutes.
Puree cranberry mixture in blender or push through sieve.
In Dutch oven combine cranberry puree, sugar, vinegar, seasonings, and 1 tablespoon salt.
Bring to boiling.
Boil gently, uncovered, till mixture is consistency of catsup, 30 to 35 minutes, stirring occasionally.
Remove from heat; skim off foam.
Ladle into hot canning jars, leaving 1/2-inch headspace.
Adjust lids.
Process in boiling water bath 5 minutes (start timing when water returns to boiling).
Bring to boiling.
Cover and simmer till berries are easily mashed, 10 minutes.
Puree cranberry mixture in blender or push through sieve.
In Dutch oven combine cranberry puree, sugar, vinegar, seasonings, and 1 tablespoon salt.
Bring to boiling.
Boil gently, uncovered, till mixture is consistency of catsup, 30 to 35 minutes, stirring occasionally.
Remove from heat; skim off foam.
Ladle into hot canning jars, leaving 1/2-inch headspace.
Adjust lids.
Process in boiling water bath 5 minutes (start timing when water returns to boiling).
Chef
