Cranberry Ketchup

Name: Cranberry Ketchup
Total time: 42 min
Yield: 8 cups
Ingredients: 3 pounds fresh cranberries (12 cups); 1 cup apple cider; 3/4 cup apple cider vinegar; 1 pound light brown sugar; 1 1/2 ounces fresh ginger, peeled and grated (about 2 tablespoons); 1 teaspoon ground cinnamon; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon ground allspice; 1/8 teaspoon ground cloves

By Barbara Kafka

Total Time: 42 minutes
Rating: (0)
Comments: Read comments

Featured in: Microwave Cooking

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:8 cups

3pounds fresh cranberries (12 cups)
1cup apple cider
¾cup apple cider vinegar
1pound light brown sugar
1½ounces fresh ginger, peeled and grated (about 2 tablespoons)
1teaspoon ground cinnamon
½teaspoon freshly ground black pepper
¼teaspoon ground allspice
⅛teaspoon ground cloves

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Combine all ingredients in a 5-quart casserole with a tight-fitting lid. Cook, covered, at 100 percent power in a high-power oven for 15 minutes.
Step 2
Uncover and stir well. Cook, uncovered, for 15 minutes.
Step 3
Remove from oven. Pass mixture through a food mill fitted with a fine disk.
Step 4
Pour into sterilized jars. Keep refrigerated.