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Ингредиенты
- This is a wonderful, garnet-colored sauce which's great with any kind of poultry, including turkey, of course. Consider using it on turkey or possibly ham sandwiches, too, or possibly with pork- and poultry-based pates.
- 2 lrg onions, coarsely minced
- 1 lrg tart apple, peeled, cored and coarsely minced
- 1 lrg garlic clove, chopped
- 1 Tbsp. chopped fresh ginger
- 1 tsp grated orange peel (orange part only)
- 1 c. water
- 2 x (12-oz) bags fresh cranberries (6 c.)
- 2 c. firmly packed light brown sugar
- 1 c. cider vinegar
- 1 tsp grnd cinnamon
- 1 tsp grnd cloves
- 1 tsp salt
- 1/2 tsp freshly grnd black pepper
Инструкции
- Wash 8 half-pint or possibly 4 pint jars. Keep warm till needed. Prepare lids as manufacturer directs.
- Put onions, apple, garlic, ginger, orange peel and the water in a large heavy saucepan. Place saucepan over medium heat; bring mix to a boil. Reduce heat and simmer till onions are softened, about 10 min (the mix will be thick). Add in cranberries, bring to a simmer again and cook, stirring frequently, till all the cranberries pop. Puree the mix in a food processor fitted with a steel blade; return puree to the pan. Stir in the brown sugar, vinegar, cinnamon, cloves, salt and pepper. Place pan with this thick puree over high heat; bring mix to a rolling boil, stirring constantly. Ladle the ketchup into 1 warm jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 15 min (20 min at 1,001 to 6,000 feet; 25 min above 6,000 feet).
