December 02, 1992

Barbara Kafka's cranberry ketchup recipe, from her book, "Party Food" (William Morrow, 1992), which was printed in last Wednesday's food page, contained an error. The correct recipe follows. The Sun regrets the error.

Cranberry ketchup

Makes 6 cups.

3 pounds -- about 13 1/2 cups -- fresh cranberries (If using frozen, allow to defrost at room temperature.)

1 pound brown sugar

1 cup white vinegar

1 1/2 ounces grated peeled fresh ginger (about 3 tablespoons)

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

Combine all ingredients in a 5-quart casserole with tightly fitting lid. Cook, covered, at 100 percent in a high-wattage microwave oven for 30 minutes, 50 minutes in a low-wattage oven, stirring occasionally.

Remove from oven and uncover. Pass mixture through a food mill fitted with a fine disk. Allow to cool.

Ladle into sterilized jars and store, tightly covered, in refrigerator.

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