I mean quite frankly ketchup can rectify any bad food situation...just think of the most awful piece of meat your Mom, boyfriend's mother, or grandma ever cooked...instead of turning up your nose and running from the table you just quietly reach for the ketchup, lather said meat with that delicious tomato-y sauce.....And problem is solved.
As we all know tomatoes are a fruit...which makes ketchup a savory fruit sauce. With that in mind ketchup lends itself to be recreated with other various fruit: blueberries, apples, cranberries, etc.
In an effort to chip away on what seems to be a never ending supply of cranberries in winter storage, I whipped up a batch of cranberry ketchup.
And even after using 11 cups of cranberries to make this recipe and using 1.5 cups for an apple cran crisp for the nice farmer down the road who plowed out our snow covered driveway...I still have about 5 pounds of cranberries left. Cranberry preserves next week?
I adapted this recipe from the Ball website
11 cups cranberries
2 cups onions, chopped (took about 2 onions)
5 cloves garlic, finely chopped
1 1/2 cups water
1 1/4 cups light brown sugar
1 cup white vinegar
2 tsp dry mustard
1/8 tsp cloves
2 tsp salt
2 tsp black pepper
1/2 tsp ground allspice
1/2 tsp Cheyenne pepper flakes
Add cranberries, onions, garlic and water in large pot. Bring to a boil and then lower heat slightly, cooking until cranberries pop and are soft (10 minutes).
Place mixture in food processor until smooth. You will need to do this in batches because it won't all fit. Once processed add back to a pot and return to the stove.
Add sugar, vinegar, and all spices. Stir and cook until mixture reaches ketchup consistency, about 20-30 minutes.