Cranberry ketchup from Food in Jars: Preserving in Small Batches Year-Round by Marisa McClellan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on October 25, 2023

    I had 3 recipes to choose from & the EYB comments sold me on this one. This is a beautiful red colour, it thickened as predicted and a quick taste confirmed it is sweet/tart with the warmth of the muslin bag contents in the background. I also got a higher yield than expected (1 extra 250 ml jar for the canner & a partial jar for the fridge)... but thanks to EYB comments, I was ready for this & I prepped extra jars :)

  • Barb_N on September 20, 2014

    I made jars of this as gifts for the office- like Jumali I got a high yield. Of all the preserves I have gifted over the years this received the most rave reviews. Can be made with frozen cranberries which adds to the convenience.

  • jumali on November 10, 2012

    Probably the best thing I've ever canned. Not too spicy, not too sweet. Nice and tangy. I got 9 half pint jars instead of the stated 6. I'll definitely be making this again.

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