1 1/2 lb fresh (whole) cranberries
3 cloves garlic, quartered
3/4 cup dark brown sugar
2/3 cup apple cider vinegar
2/3 cup fresh minneola (orange) juice
1 teaspoon sea salt
1/2 teaspoon allspice
1/2 teaspoon Ancho chile powder
1/2 teaspoon ground dried orange peel
1 teaspoon ground roasted ginger
1/2 teaspoon ground cardamom
1/4 teaspoon cloves
1/4 teaspoon Saigon cinnamon
Prep your jars/lids. Place all ingredients in a heavy-bottomed nonreactive pot. Bring to a rolling boil and cook until most (if not all) the cranberries have burst and the mixture has thickened, about 20 minutes. Remove from heat. Use an immersion blender or ladle in a regular blender to pulse until smooth. Return to a rolling boil and cook until thickened to ketchup consistency if necessary. Ladle into pint jars leaving 1/4 inch headroom. Process in a hot water bath for 10 minutes.
Note: if you don't want to can this (the total yield is about 3 cups of ketchup) you can refrigerate it in an air-tight container up to one month.
Yield: about 3 8-oz jars (I used wide-mouth half pints)
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here are some of my other favorite canning books and supplies.