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Full Online Book HomeLearning KitchenPreserving - Tomato Cranberry Ketchup
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Preserving - Tomato Cranberry Ketchup Post by :Prd2BHawn Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1721

Click below to download : Preserving - Tomato Cranberry Ketchup (Format : PDF)

Preserving - Tomato Cranberry Ketchup

1 tbsp. olive oil
2 medium (300 g.) onions, finely chopped
2 cloves of garlic, crushed
1 tbsp. crushed fresh ginger root
1 tbsp. ground cumin
2 tsp. ground coriander
2 tsp. ground black pepper
10 medium (2 kilos) tomatoes, peeled and chopped
500 g. frozen cranberries
1 tsp. salt
1/2 cup (100 g.) firmly packed soft brown sugar
1/2 cup (125 ml.) brown vinegar


Heat oil in pan, add onions, garlic, ginger and spices and cook, stirring, until onions are soft. Add remaining ingredients, stir over heat, without boiling, until sugar is dissolved. Simmer, uncovered, about 30 minutes or until mixture thickens.

Push mixture through fine sieve, discard pulp. Pour hot ketchup into hot sterilized bottles, seal immediately.

Makes about 3 cups

Storage – refrigerated for about six weeks.
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8 qts ripe tomatoes 5 onions sliced 1 small clove garlic 2 red peppers, seeded 2 bay leaves 1 tbsp salt 1 tbsp whole allspice 1 tbsp celery seed 1 teas. cayenne 2 inches stick cinnamon 1/2 cup sugar 2 cups vinegar. Boil first 6 ingredients until soft. Strain through sieve. Add spices (tied in a cloth bag) and sugar to tomato pulp and boil rapidly, stirring occasionally until thick or quantity is reduced by one half. Remove spices, add vinegar and boil 10 minutes longer. Pour into hot sterilizd bottles and seal. Makes about 6 quarts.
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5 pounds tomato -- coarsely chopped (or 3 28 oz. cans crushed) 1 large onion -- finely chopped 1 poblano chili -- finely chopped 2 jalapenos -- coarsely chopped 2 dried chipotle chilies -- or canned 1/2 cup cider vinegar 1 cup packed brown sugar 1 teaspoon celery seed 1 1/2 teaspoons mustard seed 1/4 teaspoon cayenne 1 teaspoon black pepper 1 1/2 teaspoons salt Combine all ingredients in a large nonreactive pot and bring to a boil over medium heat. Reduce heat and simmer 1 1/2 hours, stirring occasionally until vegetables are soft an sauce is reduced by 1/4. Puree
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