A couple of people have commented asking me about the cranberry ketchup (spelled catsup in the old community cookbook where I found it). It is more of a chutney, really, and is great with chicken or turkey in place of cranberry sauce. The wild cranberries that we have here are quite different from the ones you buy in the store. I think they are called high bush cranberries. They are very tart, bright orangey red and have a large seed in the middle. I'm not sure how this would taste using regular cranberries but it is delicious with the wild ones. Because the recipe is from an old book, the directions are rather sparse so I just play it by ear.
Cranberry Ketchup
3 quarts Cranberry pulp (simmer until they pop and put them through
through a fruit press
1 quart vinegar
6 cups white sugar
1 quart chopped onion
½ teaspoon pepper
3 teaspoons salt
1 teaspoon cinnamon
¼ teaspoon each of allspice, cloves, ginger
Boil until onions are clear and then seal in sterilized jars.
6 comments:
That sounds very nice too. My Fil used to make beautiful tomato sauce, & homemade Worcestishire Sauce.
thanks for posting the recipe. It sounds interesting. I never learned to can, or make jelly or any of that stuff. my mother didn't want me in "her" kitchen. so I will sew!
Wanda
YUM! And look at that plum jelly. YUM YUM!
Oh Joyce, that sounds yummy! I'm going to copy it and make it this Fall. Perhaps for Thanksgiving.
Thank you!!!
Thanks for the recipe. I've never heard of the wild cranberries you describe, with a seed in the middle. I grew up canning with my mother but haven't done it for a few years now. I'd love to try it. I'll bet it would be good on turkey.
Sounds delicious . . . I'll have to add it to my cookbook *s*
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