Easy Cranberry Ketchup Food

CRANBERRY KETCHUP

Steps:

• Place the cranberries, onion and cider in a medium-size saucepan over medium heat. Bring to a boil. Reduce the heat and simmer until the cranberries are soft, about 5 minutes. Transfer the mixture to a food processor and process until smooth. Scrape the mixture back into the saucepan.
• Stir in the balsamic vinegar, honey, orange juice concentrate, cinnamon, cardamom, salt and pepper. Simmer until the mixture is thickened, about 20 minutes. Let cool. Store, tightly covered, in the refrigerator.

EASY CRANBERRY KETCHUP

Steps:

• Cook cranberries in vinegar until they burst open.
• Rub through a sieve.
• Add sugar and spices.
• Simmer until thick.
• Seal in sterilized jars.

TURKEY TENDERS WITH CRANBERRY KETCHUP

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Place the carrots on a large sheet of foil; drizzle with 2 tablespoons melted butter and season with salt and pepper. Fold up the edges of the foil and add 1/4 cup water, then seal into a packet. Set on a baking sheet and roast on the bottom oven rack until tender, 25 minutes.
• Meanwhile, mix the cornflakes, the remaining 2 tablespoons melted butter, the lemon zest and 1/4 teaspoon each salt and pepper in a shallow dish. Whisk 2 tablespoons mustard and the egg white in another dish. Coat the turkey in the mustard mixture; dredge in the cornflake mixture. Place on a wire rack set on a baking sheet. Roast on the top oven rack until cooked through, 15 minutes.
• Combine the cranberries, pear, sugar, lemon juice and 2 tablespoons water in a small saucepan; bring to a boil, stirring. Reduce the heat to medium low; simmer until the cranberries burst, 5 minutes. Transfer to a blender, add the remaining 1 teaspoon mustard and puree until smooth. Season with salt and pepper. Serve with the turkey and carrots.

EASY CRANBERRY SWEET AND SOUR BRISKET

Steps:

• Heat oil in a large Dutch oven over high heat.
• In a bowl mix together beer, cranberry sauce and ketchup; set aside.
• Sprinkle the brisket with salt and pepper (I use seasoning salt) brown on both sides about 6 minutes per side; transfer to a plate.
• Add in sliced onion and garlic (if using) saute for about 7-8 minutes or until soft, stirring with a wooden spoon and scraping the bottom of the pan.
• Transfer the brisket back to the pot and pour in the beer mixture and bring to a boil.
• Cover the pot tightly and transfer to the oven.
• Cook for about 3 hours at 325 degrees, or until the brisket is tender, seasoning the sauce with salt and pepper if desired the last 30 minutes of cooking.
• Transfer the brisket to cutting board and slice.
• Spoon any fat off from the top of the gravy.
• Transfer the slices to a serving platter and pour over the gravy.
• Delicious!

HOMEMADE KETCHUP

Steps:

• Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
• Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
• Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
• Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
• Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

CRANBERRY KETCHUP

Steps:

• In large heavy non-reactive pan, combine the onion, water, and zest.
• Cover and bring to a boil over medium-high heat; reduce the heat to low, and simmer until the onion is softened (about 10 minutes).
• Add the cranberries, bring the mixture to a boil, stirring frequently, and simmer until the berries are very soft (about 15 minutes). In a blender, puree half the mixture at a time; rinse out the pan and then return the puree to it.
• Add the vinegar, sugar, honey and salt. Place the cinnamon, allspice, cloves, and ginger in a small muslin spice bag, tie it up tightly and add to the cranberry mixture. Over medium heat, bring to a boil, stirring frequently; reduce heat to low and cook until very thick (about 30 minutes).
• Remove the spice bag and ladle the ketchup into 6 sterilized half pint jars, leaving one quarter inch space from the top. Run a rubber spatula around the insides of each jar to release the air bubbles. Wipe each rim clean. Place lid on each jar, tighten screw bands and process in a boiling water bath for 15 minutes.

CRANBERRY KETCHUP

Steps:

• Simmer onion in water in a 3- to 4-quart heavy saucepan, uncovered, until tender, 10 to 15 minutes. Add cranberries and zest and simmer, uncovered, until berries are collapsed, about 10 minutes. Discard zest. Purée berries in a food processor, then force through a large sieve into saucepan and discard solids.
• Stir in sugars, five-spice powder, and salt and simmer, stirring occasionally, 5 minutes, then cool completely.