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Cranberry Ketchup Recipe - Sweet and tangy homemade ketchup with delicious fall spices and cranberries! The combination of flavors here work so well together, you won't want to go back to store-bought ketchup ever again.
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Cranberry Ketchup Recipe

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WW Freestyle: 1
Prep Time15 mins
Cook Time40 mins
Resting Time6 hrs 40 mins
Total Time1 hr 20 mins
Cranberry Ketchup Recipe - Sweet and tangy homemade ketchup with delicious fall spices and cranberries! The combination of flavors here work so well together, you won't want to go back to store-bought ketchup ever again.
Course: Condiment
Cuisine: American
Servings: 70 servings
Calories: 18

Ingredients

  • 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

Instructions 

  • 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.

Notes

  • Makes 6 cups
 
Nutrition Facts
Cranberry Ketchup Recipe
Amount Per Serving
Calories 18
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 68mg3%
Potassium 34mg1%
Carbohydrates 4g1%
Fiber 0g0%
Sugar 2g2%
Protein 0g0%
Vitamin A 25IU1%
Vitamin C 5.6mg7%
Calcium 5mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: cranberries recipe, holiday recipes, homemade condiments, homemade ketchup