Method

Tie the cinnamon pieces and ginger in a spice bag or scrap of cheesecloth.  Put this into a nonreactive saucepan with all of the remaining ingredients except the brown sugar, and bring the contents to a simmer.  Simmer them until the cranberries are soft, about 20 minutes.

Remove the spice bag and puree the mixture in a food mill or press it through a sieve.  Return the puree to the saucepan.  Add the sugar and simmer the ketchup until it is glossy and thick, about 15 minutes.

Ladle the ketchup into pint or half-pint mason jars, leaving 1/4 inch headspace.  Close the jars with two-piece caps and process the jams for 10 minutes in a boiling-water bath.

Store the cooled jars in a cool, dry dark place.

Makes 1 1/2 pints

Reprinted with permission from ©Linda Ziedrich, The Joy of Pickling, Revised Edition, by Linda Zie3drich, published by Harvard Common Press  click for bok review

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