This delicious ketchup comes from the Ball / Bernardin Complete Book.
The authors suggest it is particularly good with meat pies and egg dishes. It is good as well with a fry-up breakfast that includes sausages, etc.
The Complete Book authors go on to note that they find it similar in flavour to a “popular British steak sauce”, meaning HP sauce, or just as the British call it, “brown sauce.” While the resident in-house British experts here don’t necessarily agree, we’ve included a few tips in the Notes section for helping to push it more in that direction, if desired.
You may cut the batch size in half if you wish, but note that this makes for really unique hostess gifts at Thanksgiving and Christmas.
You can make the regular version with sugar and salt (48 calories and 38 mg sodium per two tablespoons); or you can shave that down to 17 calories and 1 mg sodium by making it sugar and salt free and still just as delicious.
See also: other cranberry products.
Jar size choices: Either 125 ml (½ cup / 4 oz) OR quarter-litre (½ US pint / 250 ml / 8 oz)
Processing method: Water bath or steam canning
Yield: 8 x quarter-litre (½ US pint) jars
Headspace: 2 cm (½ inch)
Processing time: 15 minutes
- 1.5 kg cranberries (11 cups / 3 lbs )
- 350 g onion (chopped. 2 cups / 12 oz)
- 5 cloves garlic (whole cloves, washed, peeled)
- 375 ml water (1 ½ cups / 12 oz)
- 250 ml vinegar (5% acidity or higher. 1 cup / 8 oz)
- 2 teaspoons mustard powder
- 1 teaspoon cloves (ground)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon allspice (ground)
- ½ teaspoon cayenne pepper
- 500 g brown sugar (3 cups lightly packed / 18 oz)
- Wash and stem the cranberries.
- Take a large stainless steel pot. Put in it the cranberries, onion, and garlic.
- Put pot on stove over high heat and bring to the boil, stirring, then reduce to a steady simmer for 10 minutes or until the cranberries are soft and have popped.
- Remove pot from stove.
- Process mixture a batch at a time through a food processor or blender to make it smooth.
- Put blended mixture back into a pot.
- Add the ingredients from the dry mustard down to and including the cayenne pepper.
- Put pot back on stove, and bring back to a boil, stirring. Lower to a simmer and let simmer uncovered for about 30 minutes or until the mixture mounds up on a spoon in a way that ketchup would.
- Stir in stevia, adjust taste with a tidge more or less if desired.
- Pour into quarter-litre (½ US pint / 8 oz) jars.
- Leave 2 cm (½ inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process either size jars for 15 minutes; increase time as needed for your altitude.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
Australia and New Zealand vinegar strength special notes.
- For the vinegar, you can use white vinegar or apple cider vinegar.
- Instead of the salt, you could use a non-bitter, non-clouding salt sub: we’d recommend Herbamare.
- Instead of the brown sugar, you could use the same volume amount of Splenda®, or 3 teaspoons liquid stevia. We’d recommend Better Stevia liquid stevia .
- To attempt to take it more towards an English brown sauce, you could try using malt vinegar instead of the other vinegars, and adding a tablespoon or so of Kitchen Bouquet to fool the eye. You could also add a tablespoon or two of molasses (the brown sugar called for is, remember, nothing more than refined white sugar coated in molasses.)
Cranberry Ketchup. In: Bernardin Guide to Home Preserving. Toronto, Canada: Bernardin Ltd. 2013. Page 81.
Cranberry Ketchup. In: Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 257.
Note that the Guide says you will get 4 jars, while the Complete says you will get 8. In our experience you will get 8, or close to 8.
- Swapped sugar / salt out and stevia / salt sub in.
Linda Ziedrich’s The Joy of Pickling (2009 edition, page 349) gives a similar Cranberry Ketchup recipe, to which she adds orange zest and ginger, as well as giving processing times of 10 minutes for larger ½ litre (US pint) size jars. So if you wanted to make larger jars, you should follow her recipe.
Per 2 tablespoons
- 46 calories, 38 mg sodium
Sugar and salt-free version
Per 2 tablespoons
- 17 calories, 1 mg sodium
- Weight Watchers PointsPlus®: 1 to 3 tablespoons, 0 points; 4 to 11 tablespoons, 1 point.
* Nutrition info provided by https://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Better Stevia ® is a registered trademark of the NOW Foods Company.
* Herbamare ® is a registered trademark of the A. Vogel Corporation.