Alaska Sourdough Sauce - Cranberry Ketchup

Name: Alaska Sourdough Sauce - Cranberry Ketchup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 2 jars, 20 serving(s)
Ingredients: 1 cup onion, mild, chopped; 5 cups water; 4 slices orange zest (1-inch wide from top to bottom of orange); 9 cups fresh cranberries (3 - 12oz bags); 1 cup cider vinegar (or more if needed); 1 cup light brown sugar, packed (or more if needed); 1 1/2 teaspoons salt (to taste); 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons ground allspice; 1 teaspoon ground ginger; 1/4 teaspoon ground cloves

Submitted by lesliecoy

"Have been looking for a recipe for Sourdough Sauce for Years ! Finally found one posted 5 years ago ! Don't you LOVE the internet ! They called it Cranberry Ketchup and said they got the original recipe from "The Good Stuff Cookbook", but had changed a few things. Serve this sauce with pork or turkey or salmon."

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Ready In:: 1hr
Ingredients:: 11
Yields:: 2 jars
Serves:: 20

ingredients

1 cup onion, mild, chopped
5 cups water
4 slices orange zest (1-inch wide from top to bottom of orange)
9 cups fresh cranberries (3 - 12oz bags)
1 cup cider vinegar (or more if needed)
1 cup light brown sugar, packed (or more if needed)
1 ¹⁄₂ teaspoons salt (to taste)
1 ¹⁄₂ teaspoons ground cinnamon
1 ¹⁄₂ teaspoons ground allspice
1 teaspoon ground ginger
¹⁄₄ teaspoon ground cloves

directions

Combine onion, water and orange in a preserving pan. Bring to a boil, lower heat and simmer covered until onion pieces are translucent, about 10 minutes.
Add cranberries to the pan and return to a boil. Partially cover the pan and cook mixture, stirring occasionally, until the berries are quite soft, about 10 minutes. Pour into a bowl and cool slightly.
Scrape half the mixture at a time into a food processor. Puree the batches to a moderately fine texture and return to rinsed out preserving pan.
Add remaining ingredients and bring to a boil over medium-high heat. Boil, stirring almost constantly, until it is thick, about 3-5 minutes. When it has reached a ketchup like consistency, (adjusted for taste with additional water, vinegar and brown sugar if needed) press through a sieve and return to pan.
Return to a boil and then ladle into sterilized jars leaving 1/4" headspace. Add two piece lids and process for 15 minute sin a boiling water bath. Cool, label and store for up to a year.
Ketchup is ready to serve within a few days but improves with age. If solids and liquids separate slightly in storage, just stir.

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RECIPE SUBMITTED BY

lesliecoy

USA

I Love to cook - and I am trying to find great recipes to help me stick to my diet - but also great recipes that let me do the cooking I enjoy. I live in a cabin in Alaska with my husband, and our  brown lab. Husband enjoys skiing, fishing, and hunting, and I enjoy going along. Mostly I enjoy trying out a great new recipe and adding it to our Favorites.

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