Cranberry Ketchup Recipe – Sweet and tangy homemade ketchup with delicious fall spices and cranberries!
The combination of flavors in this Cranberry Ketchup Recipe here work so well together, you won’t want to go back to store-bought ketchup ever again.
We’re making homemade ketchup!! Wooot!
Hellllo, friends! Are you awake, yet? It’s Monday – I have to double check. I’ll be half asleep until noon, for sure. I’m usually good to go after the fourth cup of coffee kicks in. Doesn’t help that I stayed up to watch the RHONJ reunion and the RHOA premiere and Married to Medicine. Man… people got drama!
I know it’s staged and all, but it’s more fun to pretend like it’s real, mmm’kay?
Wanna guess what else is more fun to pretend than to actually know how to do? Make from-scratch KETCHUP! HA!
For as much as I love to make my own dressings and condiments, including honey mustard sauce, bbq sauce, and even buttermilk, I never once even thought about making my own ketchup. But one crack at this beautiful book, and my future was sealed. Cranberry Ketchup needed to happen and it needed to happen now.
“Not Your Mama’s Canning Book”, a.k.a. I Want To Can All The Things Book, is FANTASTIC! My friend, Rebecca Lindamood from Foodie with Family, is a beautiful person, a brilliant cook, and she is also the author of this gorgeous book, which really isn’t MY Mama’s Canning Book. Rebecca’s approach is unique, modern, specific and of course, delicious. From this Cranberry Ketchup Recipe to Elderberry Syrup to Candied Jalapenos – this book has everything. I especially love the second section of the book where you get to use all the things you canned in a recipe!
If you’ve started Christmas shopping, add this to your Amazon cart. Trust me, your people want this book. For Pete’s sake, they’ll learn how to make their own Ketchup!
Last week, after making this ketchup, I must have dipped every thing that I could find that was even remotely dippable. (⬅ not a real word, is it?) Pretzels, chicken tenders, potatoes, a sandwich, a quesadilla… all were dipped in this beauty and traveled a happy life to my tummy.
HOW TO MAKE CRANBERRY KETCHUP
Get a stock pot ready to combine all amazing things together; There’s orange juice and cinnamon sticks, as well as cider vinegar and mustard seeds. Onions and ginger also make their way in here, as well as a bit of sugar and some beautiful spices.
We will then blend all that together and put it through a sieve and get all those chunks out of there.
Another round of boiling will follow and then we are going to ladle the mixture into some jars and take them to sterilization station! Don’t worry, that just means we will put the jars in hot boiling water for several minutes. 😀
That’s pretty much all there’s to it. Time spent wisely while boiling, simmering, and waiting.
Please find a few Ball jars and get on this – you can thank me later!
CRAVING MORE? SIGN UP FOR THE DIETHOOD NEWSLETTER FOR FRESH NEW RECIPES DELIVERED TO YOUR INBOX!
FOLLOW DIETHOOD ON FACEBOOK, TWITTER, PINTEREST AND INSTAGRAM FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
TOOLS AND INGREDIENTS USED IN THIS RECIPE
Cranberry Ketchup Recipe
- 3 cups water
- 2 cups orange juice
- 1 small onion , finely chopped
- 1 cinnamon stick
- 2- inch piece of fresh ginger root , peeled
- 3 bags (12 ounces each) fresh cranberries, rinsed
- 2 teaspoons yellow mustard seeds , finely ground
- 1 cup cider vinegar
- 1-1/2 cups light brown sugar
- 2 teaspoons kosher salt
- 1-1/2 teaspoons ground cinnamon
- 1-1/2 teaspoons ground allspice
- 1/4 teaspoon ground cloves
- In a large stockpot or a preserving pot, combine the water, orange juice, onion, cinnamon stick and ginger root, and bring to a boil.
- Lower the heat and simmer for 10 minutes.
- Add the cranberries and return the pot to a boil.
- Partially cover the pot, lower the heat to medium-low and simmer for 15 minutes, or until most of the cranberries have burst. Stir frequently to prevent scorching or sticking.
- Slide the pan off the burners and let cool for 10 minutes.
- Remove the ginger root and the cinnamon stick and discard.
- Transfer mixture to a blender; add ground mustard seeds and puree.
- Rinse the stockpot and lay a fine mesh sieve over it.
- Pour the blended cranberry mixture into the sieve and use a wooden spoon to work the mixture through the sieve, making it perfectly smooth.
- Add the remaining ingredients in the stockpot and bring to a boil over medium-high heat, stirring constantly.
- Remove from heat.
- Use a ladle to scoop the Cranberry Ketchup into half-pint (8-ounces) jars, leaving 1/2 inch of headspace. Use a chopstick to pop the air bubbles.
- Moisten a paper towel with vinegar and wipe the rims of the jars clean.
- Place lids on the jars and fasten appropriately.
- Use canning tongs to transfer the jars to a canner full of boiling water that covers the jars by 2 inches.
- Put the lid of the canner in place, return the water to a boil, and let it process for 15 minutes.
- Carefully transfer the jars to a towel-lined counter or wire cooling rack and allow them to cool completely, preferably overnight, before removing any rings, wiping the jars clean and labeling.
- Store the jars in a cool, dark place for up to 1 year. Once opened, it will be good for up to 3 weeks when stored in the refrigerator.
- Makes 6 cups