ALASKA KETCHUP (SOURDOUGH SAUCE)
I have been buying Sourdough Sauce from Alaska Berry for years - this year I thought I would see if I could find a recipe. I found this one on the internet so now I can make my own ! The person that posted it said the original recipe came from The Good Stuff Cookbook and was called Cranberry Ketchup.
Provided by lesliecoy
Categories Sauces
Time 2h
Yield 6 cups, 228 serving(s)
Number Of Ingredients 11
Steps:
- Combine onion, water and orange zest in a preserving pan. Bring to a boil, lower heat and simmer covered until onion pieces are translucent, about 10 minutes.
- Add cranberries to the pan and return to a boil. Partially cover the pan and cook mixture, stirring occasionally, until the berries are quite soft, about 10 minutes. Pour into a bowl and cool slightly.
- Scrape half the mixture at a time into a food processor Puree the batches to a moderately fine texture and return to rinsed out preserving pan.
- Add remaining ingredients and bring to a boil over medium-high heat. Boil, stirring almost constantly, until it is thick, about 3-5 minutes. When it has reached a ketchup like consistency, (adjusted for taste with additional water, vinegar and brown sugar if needed) press through a sieve and return to pan, Return to a boil and then ladle into sterilized jars leaving 1/4' head-space. Add two piece lids and process for 15 minutes in a boiling water bath. Cool, label and store for up to a year.
- Ketchup is ready to serve within a few days but improves with age. If solids and liquids separate slightly in storage, just stir.
- Serving is approximately 1 Tablespoon.
Nutrition Facts : Calories 6.1, Sodium 15.9, Carbohydrate 1.5, Fiber 0.2, Sugar 1.1
ALASKA SOURDOUGH SAUCE - CRANBERRY KETCHUP
Have been looking for a recipe for Sourdough Sauce for Years ! Finally found one posted 5 years ago ! Don't you LOVE the internet ! They called it Cranberry Ketchup and said they got the original recipe from "The Good Stuff Cookbook", but had changed a few things. Serve this sauce with pork or turkey or salmon.
Provided by lesliecoy
Categories Sauces
Time 1h
Yield 2 jars, 20 serving(s)
Number Of Ingredients 11
Steps:
- Combine onion, water and orange in a preserving pan. Bring to a boil, lower heat and simmer covered until onion pieces are translucent, about 10 minutes.
- Add cranberries to the pan and return to a boil. Partially cover the pan and cook mixture, stirring occasionally, until the berries are quite soft, about 10 minutes. Pour into a bowl and cool slightly.
- Scrape half the mixture at a time into a food processor. Puree the batches to a moderately fine texture and return to rinsed out preserving pan.
- Add remaining ingredients and bring to a boil over medium-high heat. Boil, stirring almost constantly, until it is thick, about 3-5 minutes. When it has reached a ketchup like consistency, (adjusted for taste with additional water, vinegar and brown sugar if needed) press through a sieve and return to pan.
- Return to a boil and then ladle into sterilized jars leaving 1/4" headspace. Add two piece lids and process for 15 minute sin a boiling water bath. Cool, label and store for up to a year.
- Ketchup is ready to serve within a few days but improves with age. If solids and liquids separate slightly in storage, just stir.
Nutrition Facts : Calories 69.5, Fat 0.1, Sodium 181.3, Carbohydrate 17.5, Fiber 2.4, Sugar 12.9, Protein 0.3
COCONUT CRANBERRY ALASKA
"This impressive treat is my favorite company dessert, it's perfect for a holiday gathering!" writes Joan Hallford of North Richland Hills, Texas. "The recipe is easy to prepare in advance and makes such a beautiful presentation. I always receive raves when I serve it and predict that you will, too."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Prepare and bake cake according to package directions, using a greased 9-in. round baking pan. Cool on a wire rack., In a large bowl, combine gelatin and 1/4 cup sugar. Bring cranberry juice to a boil; stir into gelatin mixture until dissolved. Stir in cranberry sauce. Refrigerate until partially set., In a small bowl, beat 1 cup of cream until soft peaks form. Fold whipped cream and pecans into gelatin mixture. Pour into a 2-qt. bowl with a 9-in. diameter top coated with cooking spray. Refrigerate until set. , Place cake over gelatin mixture; trim if necessary. Invert dessert onto a serving plate. In a large bowl, beat remaining cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over gelatin mixture and cake. Sprinkle with coconut.
Nutrition Facts : Calories 396 calories, Fat 27g fat (14g saturated fat), Cholesterol 86mg cholesterol, Sodium 174mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY KETCHUP
This recipe was handed down to me from my mother. It may sound like a strange combination of flavors, but once you try it, you won't want to go back to regular ketchup. -Jerome Wiese, Bemidji, Minnesota
Provided by Taste of Home
Time 1h20m
Yield 1-1/2 cups.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the cranberries, onion and water. Cook over medium heat until the berries pop, about 15 minutes. Cool slightly. Transfer to a food processor; cover and process until smooth. Return to the pan and bring to a boil. Reduce heat to medium-low. Cook, uncovered, 20 minutes or until mixture is reduced to 2 cups, stirring frequently., Stir in sugar, vinegar and salt. Place cinnamon, allspice, mustard seed and peppercorns on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to cranberry mixture. Cook and stir 25-30 minutes or until thickened., Discard spice bag. Cool ketchup. Store in an airtight container in the refrigerator up to 3 weeks.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
CRANBERRY KETCHUP
This pungent sweet-and-sour "ketchup" is a versatile condiment on warm meatloaf sandwiches and with paillards of grilled chicken, beef, pork or steamed rice. The concoction is also perfect in place of butter on bread and toast.
Provided by Molly O'Neill
Categories condiments
Time 30m
Yield One and one-quarter cups
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 0 grams, Carbohydrate 59 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 133 milligrams, Sugar 46 grams
CRANBERRY KETCHUP
Categories Condiment/Spread Cranberry Orange Fall Gourmet
Yield Makes about 3 cups
Number Of Ingredients 8
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.
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