Cranberry Ketchup

Cranberry Ketchup

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December 27, 2008

  • Makes: Makes 2 1/2-3 cups.


1 medium red onion, chopped

Grated zest and juice of 1 orange

1 cup water or apple or orange juice

1 bag fresh or frozen cranberries

½ cup red wine vinegar

1 cup packed brown sugar

1 tsp. grated fresh ginger

2 cinnamon sticks, or 1/2 tsp. ground cinnamon

1/4 tsp. salt

A good grinding of black pepper


1Combine all the ingredients in a largish pot set over medium heat. Cook, stirring often, until the mixture boils, the onions become soft and the cranberries pop; about 20-25 minutes.

2Let it cool a bit and then transfer to a food processor or run through a food mill until smooth. If it seems too thick, add a little extra water or juice. If you like, press it through a sieve (this is a good idea if you want to keep it in a squeeze bottle) to get rid of all the solids.

3Pour into hot, sterilized jars and seal according to the package directions, or let it cool and transfer to plastic containers to store in the fridge for up to a week or freeze for up to 4 months.


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