Alaska Ketchup Sourdough Sauce Recipes

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.

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.

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.

Steps:

• Dissolve yeast in 1/4 cup warm water.
• Add sugar, vinegar, salt, flour.
• Add remaining water until a creamy batter is formed.
• Place in a glass bowl, cover and let sit until it starts to ferment.
• About 3 days.
• It will take on a powerful boozy smell.
• Stir again until creamy and measure out what is called for in the recipe.
• Replenish starter with equal amounts of flour and water.
• Store in the fridge and bring to room temp before using.
• It says to allow to ferment for one week between uses but I don't.
• I do let it sit out overnight after I feed it.
• This starter took about 1 1/2 months to become really sour.