Friday, April 1, 2011
1-1/2 C finely chopped mild onion
4 strips orange zest, 1-inch wide, scraped to remove bitter white pith
4 C water
4 C cranberries, fresh or frozen (thawed)
6 tart apples, peeled, cored, and quartered
2 C cider vinegar
1 C packed brown sugar, more if desired
2 tsp pickling salt
1 tsp mustard powder
1/4 tsp ground cloves
1 tsp ground ginger
1-1/2 tsp ground cinnamon
Bring the onion, orange zest, and water to a boil in a pot. Cover and simmer for 10 minutes or until the onions are tender and translucent.
Add the cranberries and apples to the onions and bring the mixture to a boil; partially cover and simmer until the fruit is very soft, about 15 minutes. Empty everything into a bowl to cool slightly.
Working with half the mixture at a time, whirl in a food processor or blender (I used my Vitamix) until very finely pureed; transfer the puree into the rinsed out pot. Optional - for very smooth texture, press the puree through a fine sieve before returning to the pot.
Add the vinegar, brown sugar, salt, mustard, cloves, ginger, and cinnamon and bring to a boil of medium heat, stirring constantly to prevent the ketchup from scorching. Cook until thickened to your desired consistency. Carefully ladle the hot ketchup into hot, sterilized pint jars (I used 1/2-pint jars and got a little over 11, 1/2-pint jars' full), allowing 1/4 inch headspace. Process in a water bath for 10 minutes for 1/2-pints and 15 minutes for pints.
The ketchup is ready for serving in a few days, but the flavors will continue to mellow for several weeks.
I thought it tasted pretty good right after I was done canning it, but will be interested to see how the flavor changes, if it does, after a couple weeks.