homemade ketchup

I can't think of a better weekend to try homemade ketchup.
Have a very happy 4th!

MAKES ABOUT2 3/4 CUPS
ACTIVE TIME:20 MIN START TO FINISH:3 HR (INCLUDES COOLING)
1 (28- to 32-oz) can whole tomatoes in juice
1 medium onion, chopped
4 garlic cloves, chopped
2 tablespoons vegetable oil
1 teaspoons chili powder
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1 tablespoon tomato paste
1/2 cup packed light brown sugar
1/2 cup cider vinegar

Purée tomatoes with juice in a blender until smooth.
Cook onion and garlic in oil with 1/4 tsp salt in a 4-qt heavy saucepan over medium heat, stirring occasionally, until golden, about 8 minutes. Add spices and 1/2 tsp pepper and cook, stirring frequently, 1 minute. Add tomato purée, tomato paste, brown sugar, and vinegar and simmer, uncovered, stirring occasionally, until very thick, 45 to 55 minutes (stir more frequently toward end of cooking to prevent scorching).
Purée ketchup in blender until smooth (use caution when blending hot liquids). Chill at least 2 hours (for flavors to develop).
COOKS’ NOTE: Ketchup keeps, chilled, 1 month.

recipe courtesy Gourmet Magazine
image courtesy Romulo Yanes

Cranberry Citrus Sauce

Photo's courtesy Google imaging
Recipe courtesy Michael Chiarello
3 cups sugar
1 1/2 cups water
2 vanilla beans, split lengthwise
1 orange, zested and juiced
3 (12-ounce) bags fresh or frozen cranberries
Dash salt
Freshly ground black pepper
3 tablespoons Dijon mustard

Start by making a simple syrup: dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. The sauce can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest.