How to make it

  • Mix cranberries, onions, and 1 cup water in a large (at least 1 gallon) enamel or stainless-steel kettle, cover, and simmer 20 to 30 minutes, stirring now and then, until mushy.
  • Puree, a little at a time, by buzzing 20 to 30 seconds in an electric blender at low speed or 15 to 20 seconds in a food processor fitted with the metal chopping blade, or put through a food mill. Press through a fine sieve.
  • Place in a clean large kettle and cook, uncovered, at a slow boil until volume is reduced by half. (Note: It is important that kettle be large to keep ketchup from spattering kitchen.)
  • Meanwhile, wash and sterilize 2 (1-pint) jars and their closures, stand them on a baking sheet, and keep warm in a 250-degree F. oven until needed.
  • Tie celery seeds, mustard seeds, allspice, cinnamon, peppercorns, and bay leaves in cheesecloth and add to kettle along with salt, set lid on askew, and simmer 1/2 hour. Remove spice bag, add vinegar and sugar, and cook, uncovered, at a slow boil, stirring frequently, until very thick. (Note: Toward the end, you will have to stir constantly to prevent scorching.)
  • Ladle ketchup into jars, filling to within 1/8 inch of tops, wipe rims, and seal. Cool, check seals, and store in a cool, dark, dry place. Let stand 2 weeks before using.
  • Yield: 2 pints
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Reviews & Comments 4

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    " It was excellent "
    elgab89 ate it and said...
    Tart and sweet - this is a great idea! 5!
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    " It was excellent "
    dragonwings647 ate it and said...
    sounds great. My husband doesn't like catsup, bet he'll like this. Thanks, gret post
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    " It was excellent "
    mjcmcook ate it and said...
    This is indeed a "5"FORK!!!!! recipe ~
    I really like the combination of
    spices ~
    Was this review helpful? Yes Flag
    " It was excellent "
    lacrenshaw ate it and said...
    Not bring much of a tomato fan (except for summer tomatoes!), I am loving this exquisite post. Thanks and my five, otter.
    Was this review helpful? Yes Flag

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