1 1/2 lb fresh cranberries
3 cloves garlic, quartered
3/4 cup dark brown sugar
2/3 cup apple cider vinegar
2/3 cup fresh tangerine 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 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 15 minutes.
Yield: 4 pints
This ketchup is the best way to use up your last bag of cranberries. I love it on turkey or ham sandwiches after the holidays, but it is also good when used like my nemesis, tomato ketchup. Try it on latkes!
This recipe is part of Ball Jar’s 25 days of Making and Giving so consider giving this as a hostess gift this holiday season. Check out the Ball Canning 25 Days of Making and Giving, presented by Jarden Home Brands, until December 22, 2014.