Best Ever Cranberry Catsup
Submitted by sandysue
Cranberry catsup simmers fresh cranberries with onion, vinegar, and warm spices into a tangy crimson condiment. A holiday alternative to traditional ketchup, perfect with turkey or pork.
YIELD
2 pintsPREP
20 minCOOK
50 minREADY
70 minCranberry catsup turns the Thanksgiving cranberry sauce on its head. Instead of being served alongside turkey in a sweet jiggly mound, fresh cranberries get cooked down with onions, vinegar, sugar, and a load of warm spices into a tangy ketchup-style condiment that holds for months in the pantry. The result is something you can spread on a turkey sandwich, dollop next to grilled pork chops, or use as a glaze for roasted poultry.
The spice blend is what gives this catsup its character. Cinnamon, allspice, ground cloves, and celery seeds together evoke pumpkin pie spice meets pickling spice, a combination that pairs naturally with cranberry’s tartness. Black pepper provides a subtle backbone of heat.
Using equal parts sugar and vinegar (4 cups each) creates the sweet-tart balance that defines a proper ketchup-style condiment. The combination preserves the catsup naturally; the high acid and sugar levels prevent spoilage during the canning process.
Pureeing or sieving the cooked cranberries before the second cook is essential. Whole berries make a chunky relish; smooth puree gives the spreadable ketchup-style consistency the recipe targets.
A boiling water bath canning step at the end allows the catsup to be stored at room temperature for up to a year. This is a classic make-once-enjoy-all-season holiday gift.
Pro Tips
- Use a deep Dutch oven. The catsup spits aggressively as it reduces and a tall pot keeps your stovetop clean.
- Stir frequently in the last 10 minutes of reduction. Sugar-heavy mixtures scorch fast at the bottom of the pan.
- Test the consistency by dragging a spoon across the bottom; you should be able to see the pan briefly before the catsup flows back together.
- Sterilize jars and lids in boiling water for 10 minutes before filling. Improper sterilization risks spoilage.
Variations
- Add a tablespoon of fresh grated ginger or a couple of star anise pods for more aromatic depth.
- Substitute apple cider vinegar for white vinegar for a fruitier, less sharp acid.
- Stir in a pinch of cayenne or a chopped chipotle for a smoky-spicy version.
Ingredients
Directions
In 3-quart Dutch oven, combine cranberries, onion and water; bring to a boil.
Cover and simmer 10 minutes (or until berries are easily mashed).
Purée mixture or push through a sieve.
In Dutch oven, combine purée, sugar, vinegar and spices; bring to a boil.
Boil gently, uncovered, for 30 to 35 minutes, or until the mixture is the consistency of ketchup.
Stir occasionally to prevent sticking (mixture will thicken).
Remove from heat; skim off foam.
Ladle into hot canning jars, leaving ½ inch, and put lids on jars.
Put in boiling water for 5 minutes.
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