Bottom, cran apple Mustard. Center, cranberry ketchup. Top, cranberry rum sauce. Just arranged like this for a Pic before I start packing presents lol
https://imgur.com/a/KypEryP
And yes, if you go to the Healthy Canning cranberry recipes, you will note THEIR cran apple Mustard is distinctly yellow.
I gave up trying to get yellow with their recipe quite a while back, so if ANYBODY manages it, please take pics and share your magic with me. Meanwhile it still tastes amazing, and the hot rose pink really is pretty.
I use Captain Morgan spiced rum in the Cranberry Rum sauce and a touch of extra ginger spice.
In the Cranberry ketchup I highly recommend going lighter on the black pepper, using a fine grind, milder pepper or both. And I prefer a wine vinegar at 5 percent or a malted rather than apple cider vinegar. Just my preference for a cranberry ketchup.
For the smoothest texture on that ketchup run through the food processor then squeeze through cheesecloth to get the tiny stringy thingies out and get a creamy but silky product.
Let the ketchup and Mustard mellow at least a month before using for best flavor. That is why I am making now, baskets get delivered post Thanksgiving…
Happy canning!
by surfaholic15
2 Comments
They look amazing!
Makes me want to can some goodies for gifting this year.
Love cranberry season! Have made all of my products already besides cranberry salsa. Great work