Print

Cranberry Ketchup

Yield: 8 x quarter-litre (1/2 US pint / 8 oz / 250 ml) jars

Course Condiments
Cuisine American
Keyword Cranberries
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Yield 8 quarter-litre (1/2 US pint / 8 oz / 250 ml) jars
Calories 17 kcal

Ingredients

Metric - US Customary

Instructions

  1. Wash and stem the cranberries.
  2. Take a large stainless steel pot. Put in it the cranberries, onion, and garlic.
  3. Put pot on stove over high heat and bring to the boil, stirring, then reduce to a steady simmer for 10 minutes or until the cranberries are soft and have popped.
  4. Remove pot from stove.
  5. Process mixture a batch at a time through a food processor or blender to make it smooth.
  6. Put blended mixture back into a pot.
  7. Add the ingredients from the dry mustard down to and including the cayenne pepper.
  8. Put pot back on stove, and bring back to a boil, stirring. Lower to a simmer and let simmer uncovered for about 30 minutes or until the mixture mounds up on a spoon in a way that ketchup would.
  9. Stir in stevia, adjust taste with a tidge more or less if desired.
  10. Pour into quarter-litre (1/2 US pint / 8 oz) jars.
  11. Leave 2 cm (1/2 inch) headspace.
  12. Debubble, adjust headspace.
  13. Wipe jar rims.
  14. Put lids on.
  15. Process in a water bath or steam canner.
  16. Process either size jars for 15 minutes; increase time as needed for your altitude.