Makes 8 cups
This recipe is 
easiest when using a slow cooker such as a Crock Pot. If you don’t have one, you can prepare this in a heavy dutch oven either on the stove top or in a hot oven, taking care to keep the heat even and low, stirring occasionally to to prevent scorching.
8 tart apples, peeled, cored and sliced into 1/2″ pieces
1 1/2 c. cooked pumpkin pureé (a 15 oz. can of cooked organic pumpkin, NOT pie mix)
2 1/2 c. fresh cranberries
2 medium onions, diced
2 c. apple cider vinegar
1 c. dark brown sugar
1 T. kosher salt
1/2 t. ground ginger
1 t. dry mustard (Coleman’s)
SPICE BAG:
2 garlic cloves, peeled and smashed with the flat side of a knife blade
1 T. black peppercorns
1 stick cinnamon, broken into pieces
1 t. whole cloves
1 t. juniper berries
1 bay leaf, crumbled
Place the apples, whole cranberries, minced onions and cooked pumpkin in a large countertop slow cooker. Stir in the vinegar, sugar, salt, mustard and ground ginger.
Lay a piece of cheesecloth on the counter. Place the garlic, peppercorns, cinnamon, whole cloves, juniper berries and bay leaf on the cheesecloth and roll up to make a secure bundle. Tie with twine to hold it all together. Place spice bundle in the cooker with the fruit mixture.
Set heat to high and cook, covered, for 3 1/2 hours. The mixture will simmer gently and the apples will break up into soft pieces. Stir once or twice during the process.
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Turn of the heat and let cool for 10 minutes or so. Fish out the cheesecloth spice bundle and discard.
When cool enough to handle, position a food mill over a large heavy post. Choose a pot where the food mill’s clips will secure it firmly in place when you crank it.
Ladle a cup of cooked mixture into the food mill and turn the handle to grind down the softened solids and liquids which will collect in the bowl. Continue, one cup at a time until the whole batch is a thick smooth pureé.
Put the pot with ketchup on medium heat on the cook top and bring to a simmer. If the mixture seems too loose, let simmer down to thicken. Stir throughout to make sure the bottom doesn’t burn. (Note that the mixture will thicken a little when it cools.)
Prepare 1 c. jars for canning.
Remove the pot of simmering ketchup from the heat and immediately fill prepared, sterilized jars.
Fill jars to within 1/2″ of top, seal and process in a boiling water bath for 20 minutes.
SPECIAL EQUIPMENT:
Large slow cooker
cheesecloth
food mill
jars, lids and canning tools
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