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Spiced Cranberry Ketchup Recipe

Photo by: Taste of Home

Here's a condiment that makes any poultry dish sing! We like it on turkey burgers and alongside roasted chicken. It's also a great way to dress up meat loaf. -Gilda Lester of Wilmington of North Carolina

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8 Servings
Prep: 10 min. Cook: 30 min. + chilling

Ingredients

2-1/4 cups fresh or frozen cranberries
1/2 cup water
1/4 cup chopped green onions
2 bay leaves
3/4 cup plus 2 tablespoons sugar
1/4 cup white wine vinegar
1/4 cup balsamic vinegar
1-1/2 teaspoons Dijon mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/8 teaspoon ground cumin

Directions

In a small saucepan, combine the cranberries, water, onions and bay leaves. Cook over medium heat until the berries pop, about 15 minutes. Cool slightly.
Discard bay leaves. Press cranberry mixture through a fine mesh strainer; discard cranberry skins. Return mixture to the pan.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. Cool. Cover and refrigerate (mixture will thicken more upon refrigeration). Yield: 1 cup.

Nutritional Analysis: 2 tablespoons equals 109 calories, trace fat (trace saturated fat), 0 cholesterol, 101 mg sodium, 28 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: 2 starch.

Spiced Cranberry Ketchup published in Light & Tasty October 2005, p35