Conference turris::cooks

    I make home made plum and tomato ketchup...  As my recipe for plum
    ketchup is *exact* to my ketchup recipe (with the exception of
    substituting the plums for the tomatoes) I would imagine you could
    do the same with the cranberries.
    
    Now that you have mentioned it I'm sure going to give it a go!!
    ;-)
    
    Off the top of my head ketchup goes something like:-)
    
    pour enough vinegar over fruit to cover.  Add several whole onions,
    peppercorns, salt, sugar, cloves etc.  Simmer until fruit is very
    tender (the smell is wonderful!).  Thin with small amounts of water
    as needed.  Now put the entire contents through a food mill with
    a fine strainer plate.  Strain again through an even finer mesh
    if you want a really fine ketchup. 
    
    If you think a regular ketchup recipe would do substituting the
    tomatoes or other fruit with cranberries I'll look for mine and
    type it in for you in more exact quantities.
    
    gailann

    gailann-
    
    Yes, I sure would appreciate some exact measurements on the
    ketchup--condiments aren't an area I feel good about faking
    my way in.  Funny, I never before thought of ketchup/catsup as
    anything but tomato; this opens up a lot of possibilities.
    (Plum sound awfully tasty--what do you serve it with?)
    Thanks
    Nancy
    

    Here is something a little different--rather like cocktail 
    sauce but....
    
    1 16oz can jellied cranberry sauce
    3 tablespoons prepared horseradish
    2 tablespoons honey
    1 tablespoon Worcestershire sauce
    1 tablespoon lemon juice
    1 clove garlic, minced
    1/2 teaspoon ground red pepper
    
       orange pieces
       pineapple tidbits
       Vienna sausages, sliced
       or whatever
    
    In a microwave-safe 1-quart bowl combine the cranberry sauce,
    horseradish, honey, Worcestershire sauce, lemon juice, garlic,
    and red pepper.  Micro-cook, uncovered, on 100% power(high) for
    3-5 minutes, stirring twice.  Serve warm with orange pieces,
    pineapple tidbits, Vienna sausages or whatever suits your taste.
    Makes 1.5 cups.
    
    Judy
    

Re .3:

Sounds good, but there's something strange here:
>    1 16oz can jellied cranberry sauce
[ about 1/4 cup-worth of ingredients deleted ]
>    Makes 1.5 cups.

Isn't 16 Oz = 2 cups?  Do 3/4 cup of liquid really boil away?

- Brad

    Mr. Sulu, raise rathole shields.
    
    re:.4  avoirdupois ounces are not the same as fluid or dry ounces
    
    (But it does seem like a lot of loss)
    
    ed

    I made Cranberry Ketchup over Christmas!!!  I just sort of *did*
    it based on past experience of making Plum and Tomato ketchup..
    It turned out superb... sort of a cross between ketchup and cocktail
    sauce.. it is super as a dip for Chinese egg rolls and great on
    all the usual things ketchup is good on.
    
    This is what I did:
    
    1 bag Ocean Spray Cranberries
    2 cups of sugar (I used golden brown but I don't think it would
    make any difference if it were white)
    sufficient vinegar to cover the Cranberries (about 4 cups it was)
    1 orange studded with 10 cloves (cut orange in half)
    1 apple (peel and pips left, just cut it in 2 or 4 bits)
    1 onion
    6 pepper corns
    pinch of ginger and mace
    tsp. salt 

    Put everything in the pot.  Bring to the boil and let simmer for
    about 1 1/2 hours.  Top up the liquid as needed.  Process through
    a food mill which will remove (or crack) the seeds, peels etc.
    
    Return to stove and cook puree until desired ketchup consistency
    is reached.  For a really fine ketchup strain again through cheese
    cloth or a fine mesh.
    
    I bottled it in small vinegar bottles I have been saving.  It made
    up quite a supply (I did not actually measure the finished results)
    
    gailann