Ingredients:
1 1/2 lb fresh (whole) cranberries
iii cloves garlic, quartered
3/4 loving loving cup nighttime dark-brown sugar
2/3 loving loving cup apple tree tree cider vinegar
2/3 loving loving cup fresh minneola (orange) juice
1 teaspoon sea salt
1/2 teaspoon allspice
1/2 teaspoon Ancho chile powder
1/2 teaspoon enterprise seat downwards dried orangish peel
1 teaspoon enterprise seat downwards roasted ginger
1/2 teaspoon enterprise seat downwards cardamom
1/4 teaspoon cloves
1/4 teaspoon Saigon cinnamon
Directions:
Prep your jars/lids. Place all ingredients inwards a heavy-bottomed nonreactive pot. Bring to a rolling boil as good as lay until most (if not all) the cranberries convey burst as good as the mixture has thickened, nigh 20 minutes. Remove from heat. Use an immersion blender or ladle inwards a regular blender to pulse until smooth. Return to a rolling boil as good as lay until thickened to ketchup consistency if necessary. Ladle into pint jars leaving 1/4 inch headroom. Process inwards a hot body of water bath for 10 minutes.
Note: if you lot lot don't wish to tin flaming this (the amount yield is nigh iii cups of ketchup) you lot lot tin flaming refrigerate it inwards an air-tight container upwardly to ane month.
Yield: nigh iii 8-oz jars (I used wide-mouth half pints)
Note: Influenza A virus subtype H5N1 keen foremost for canning information is the Blue Book bear to preserving. I highly recommend it for learning how to can. Here are more than or less of my other favorite canning books as good as supplies.

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