Elements:
1 1/2 lb contemporary cranberries
3 cloves garlic, quartered
3/4 cup darkish brown sugar
2/3 cup apple cider vinegar
2/3 cup contemporary tangerine juice
1 teaspoon sea salt
1/2 teaspoon allspice
1/2 teaspoon Ancho chile powder
1/2 teaspoon floor dried orange peel
1 teaspoon floor roasted ginger
1/2 teaspoon floor cardamom
1/4 teaspoon cloves
1/4 teaspoon cinnamon
Instructions:
Prep your jars/lids. Place all components in a heavy-bottomed nonreactive pot. Carry to a rolling boil and cook dinner till most (if not all) the cranberries have burst and the combination has thickened, about 20 minutes. Take away from warmth. Use an immersion blender or ladle in an everyday blender to pulse till clean. Return to a rolling boil and cook dinner till thickened to ketchup consistency if needed. Ladle into pint jars leaving 1/4 inch headroom. Course of in a sizzling water tub for quarter-hour.
Yield: 4 pints
My ideas:
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