How to make it

  • Tie the cinnamon pieces and ginger in a spice bag or scrap of cheesecloth. Put this into a nonreactive saucepan with all the ingredients but the sugar, and bring to a simmer, about 20 minutes or until cranberries are soft.
  • Remove the spice bad, and puree the mixture in a food mill or press it through a sieve. Return the puree to the saucepan. Add the sugar, and simmer the ketchup until it is glossy and thick, about 15 minutes.
  • Ladle the ketchup into pint or half-pint mason jars, leaving 1/4-inch headspace. Close the jars with hot two-piece caps. To ensure a good seal, process the jars for 10 minutes, in a boiling water bath. Store the cooled jars in a cool, dry, dark place.
  • Makes 1 1/2 pints

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