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)
All year I write down recipe ideas as they occur to me even if it isn’t something I can make right then. Good percentage of these are Thanksgiving and Thanksgiving leftover related since I like to have an early faux Thanksgiving to test out the recipes I share with you all November. This time I was thinking of sandwich ideas and thought it would be great if there was a non-cranberry sauce type spread to use. Now I don’t like tomato ketchup (it is on the list of foods I do not eat, see also: cantaloupe, pumpkin pie) but I like other kinds of ketchup. The consistency and use is the same but the flavor is far superior and much less sweet. Try this one on a turkey burger or anywhere else you’d use regular ketchup.