Try this unique condiment on your turkey or ham sandwich to turn any day into a holiday. You can increase or omit the spices to suit your family’s taste.
MAKES ABOUT FOUR 8 – OUNCE JARS OR 2 PINT JARS
INGREDIENTS:
- 2 bags (12 ounces each) fresh or thawed frozen cranberries
- 1 1⁄4 cups red-wine vinegar
- 1 1⁄4 cups water
- 2 cups firmly packed light brown sugar
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground allspice
- 1⁄8 teaspoon ground nutmeg
INSTRUCTIONS:
- COOK THE CRANBERRIES: In a 4-quart stainless steel stockpot, combine the cranberries, vinegar, and water. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer, stirring frequently, until all the cranberries have softened and popped, about 20 minutes. Remove the pot from the heat and skim off any foam.
- STRAIN THE CRANBERRIES: Press the cranberry mixture through a food mill or fine-mesh sieve. Discard the skins and seeds. Rinse out the stockpot and return the cranberry pulp to the pot.
- ADD THE SPICES AND SUGAR: Stir in the brown sugar, cinnamon, allspice, and nutmeg and bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat and simmer, stirring frequently, until the mixture thickens to the consistency you prefer, about 10 minutes. As the ketchup thickens, stir constantly to prevent sticking and scorching. Remove the pot from the heat.
- CAN THE KETCHUP: Ladle the ketchup into hot jars, leaving ½-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- PROCESS THE JARS: Process 8-ounce jars in a water bath canner for 10 minutes; pint jars for 15 minutes (see p. 34 for instructions). Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year
