Cranberry Ketchup

By Hklbrries

"Roy L Jones, Jr, owner of Amook Lodge, a hunting and fishing lodge at Larsen Bay on Kodiak Island, bags either highbush or lowbush cranberries in a condiment that complements game. 'This ketchup tastes almost like a sweet-and-sour sauce,' says Jones. 'It goes good on pork and on rice. It also goes good on venison.' Jones has been making this spicy recipe, he says, 'since I was a little kid. It's one of my two specialties.'"

Ann Chandonnet, Alaska magazine, February 1995

Ingredients

• 4 cups berry pulp
• 1 tsp cinnamon
• 1 tsp ground cloves
• 1 tsp allspice
• 1 tsp pepper
• 2 cups sugar
• 1/2 tsp salt
• 1 cup cider vinegar
• Dash of cayenne (optional)

Preparation

Step 1

Pulp: Pick over about 1 1/4 quarts fresh or frozen berries. Put in a heavy, non-aluminum pot. Add a scant cup of water. Cover. Simmer 10 minutes until berries pop. Mash well. Measure 4 cups pulp.

Ketchup: Mix all ingredients. Boil hard, uncovered, until the mixture turns as thick as you wish. Strain out seeds. Bottle and refrigerate. Makes 1 quart ketchup

Frozen cranberries may be substituted in any recipe calling for freah cranberries. When substituting dried cranberries, use 1/3 to 1/2 the amount of fresh berries called for.