Preserving: Cranberry Ketchup 01 by Recipe Cottage

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	Cranberry Ketchup 01

		Cranberry Ketchup 1 1/2 C chopped onions 4 C water zest of an orange 8 C cranberries, fresh or frozen 1 C cider vinegar 1 C packed brown sugar, or more if needed 1 C light corn syrup 1 1/2t salt 1 1/2t cinnamon 1 1/2t ground allspice 1 t ground ginger 1/4 t ground cloves Combine onion, water and orange zest in a preserving pan. Bring to a boil and simmer, covered until the onion pieces are translucent, about 10 minutes. Add the cranberries and bring the mixture to a boil; partially cover the pan and cook, stirring occasionally, until the berries are soft, about 10 minutes. Puree the mixture and return it to the rinsed out pan. Add the remaining ingredients. Bring the ketchup to a boil over medium high heat and boil, stirring constantly, until it is thick, about 3-5 minutes. If the ketchup becomes too thick, thin it with a little extra vinegar and water. Taste the ketchup and add a little more sugar and/or salt if desired. Reheat the ketchup to boiling and ladle it into hot jars, leaving a 1/4 inch of headspace. Adjust lids and process 15 minutes in a boiling waterbath. The ketchup will be ready to serve in a few days, but will continue to mellow for a few weeks.