Recipe

Cranberry Catsup Recipe

	Xnipek / All my dishes 11 months, 2 weeks ago Catsup includes a lot more than only tomato, almost any fruit can be a catsup base. This is also a way to take advantage of markets clearing out their leftover Christmas fresh cranberries. Prep:300m Cook:240m Servings:10	Xnipek
	pickling preserves catsup

Does this look good? Yeah! / Nope

Fans

dragonwing

Ingredients

3 pounds fresh cranberries

3-4 cups cider vinegar

3 medium to large onions, chopped

peel from 1 or 2, medium to large oranges, chopped

1 orange [unnecessary to peel], cut into 1-inch pieces, remove seeds

3 tbs. mustard seed

2 tsp. ground red pepper

2 tsp. ground ginger

2 tsp. allspice

2 tsp. ground nutmeg

4 cloves garlic, finely minced; or,

1 tbs. garlic powder

2 tsp. whole cloves

2 3-inch sticks cinnamon

* Wrap whole spices in a single layer of cheesecloth or other loose-weave material to make it easier to remove after simmering.

2 cups sugar, white or brown

1.5 tbs. salt

Directions

Combine cranberries, chopped onions, chopped orange peel, mustard seed and orange, in a double boiler. Pour in vinegar; add enough to bring vinegar to about just below the top layer of cranberries. Simmer for 3-4 hours until all ingredients are soft; stir frequently to ensure even heating – be sure to maintain the water level of the double boiler.

Run cooked cranberry mixture through a food mill, return to the double boiler. Add all spices except the sugar and salt, return to simmer for 2-3 hours. Note - Ground cinnamon and cloves may be used, but they will darken the catsup.

Remove from heat, add sugar and salt, and mix well.

Process for canning, or freeze.

Use as tomato catsup. Very good with pork or mutton.

Recent Gawkers