Highbush Cranberry Ketchup Recipes

HIGHBUSH CRANBERRY CRANBERRY SAUCE

Steps:

• Pulse the berries in a food processor or otherwise mash them up very well, then mix with the wine, water and vinegar and infuse overnight (stirring well a few times if you can remember).
• The next day, pass the mixture through a food mill, or strain through strainer, pressing out the juices.
• Combine all ingredients in a small pot, heat and bring to a simmer whisking, until thickened.
• If you want it more thick, add some extra apple sauce, but don't add too much or it will dilute the color.
• From here the sauce can be made and refrigerated for a week before serving, or canned. Serve warm or cold.

HIGHBUSH CRANBERRY JAM

Steps:

• In a large covered kettle, simmer cranberries and water for 20-25 minutes, stirring occasionally. Press berries through a strainer; discard skins. Strain mixture through a double layer of cheesecloth (juice will drip through; discard or set aside for another use). Measure 6 cups of the pulp that remains in the cheesecloth and place in the kettle. Add remaining ingredients. Simmer, uncovered, for 30-40 minutes, stirring frequently. Pour into freezer containers. Cool. Refrigerate or freeze.

CRANBERRY KETCHUP

Steps:

• In a large saucepan, combine the cranberries, onion and water. Cook over medium heat until the berries pop, about 15 minutes. Cool slightly. Transfer to a food processor; cover and process until smooth. Return to the pan and bring to a boil. Reduce heat to medium-low. Cook, uncovered, 20 minutes or until mixture is reduced to 2 cups, stirring frequently., Stir in sugar, vinegar and salt. Place cinnamon, allspice, mustard seed and peppercorns on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to cranberry mixture. Cook and stir 25-30 minutes or until thickened., Discard spice bag. Cool ketchup. Store in an airtight container in the refrigerator up to 3 weeks.

CRANBERRY KETCHUP

Steps:

• Place the cranberries, onion and cider in a medium-size saucepan over medium heat. Bring to a boil. Reduce the heat and simmer until the cranberries are soft, about 5 minutes. Transfer the mixture to a food processor and process until smooth. Scrape the mixture back into the saucepan.
• Stir in the balsamic vinegar, honey, orange juice concentrate, cinnamon, cardamom, salt and pepper. Simmer until the mixture is thickened, about 20 minutes. Let cool. Store, tightly covered, in the refrigerator.