Cranberry Ketchup Recipe
Cranberry Ketchup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This recipe was handed down to me from my mother. It may sound like a strange combination of flavors, but once you try it, you won’t want to go back to regular ketchup. —Jerome Wiese, Bemidji, Minnesota
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour + cooling

Ingredients

  • 1 package (12 ounces) fresh or frozen cranberries
  • 1 large red onion, chopped
  • 2 cups water
  • 3/4 cup sugar
  • 1/2 cup cider vinegar
  • 1-1/2 teaspoons salt
  • 1 cinnamon stick (3 inches)
  • 4 whole allspice
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon whole peppercorns

Directions

In a large saucepan, combine the cranberries, onion and water. Cook over medium heat until the berries pop, about 15 minutes. Cool slightly. Transfer to a food processor; cover and process until smooth. Return to the pan and bring to a boil. Reduce heat to medium-low. Cook, uncovered, 20 minutes or until mixture is reduced to 2 cups, stirring frequently.
Stir in sugar, vinegar and salt. Place cinnamon, allspice, mustard seed and peppercorns on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to cranberry mixture. Cook and stir 25-30 minutes or until thickened.
Discard spice bag. Cool ketchup. Store in an airtight container in the refrigerator up to 3 weeks. Yield: 1-1/2 cups.
Originally published as Cranberry Ketchup in Country Woman Christmas Annual 2011, p58

Nutritional Facts

1 tablespoon: 35 calories, 0 fat (0 saturated fat), 0 cholesterol, 148mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

  • 1 package (12 ounces) fresh or frozen cranberries
  • 1 large red onion, chopped
  • 2 cups water
  • 3/4 cup sugar
  • 1/2 cup cider vinegar
  • 1-1/2 teaspoons salt
  • 1 cinnamon stick (3 inches)
  • 4 whole allspice
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon whole peppercorns
  1. In a large saucepan, combine the cranberries, onion and water. Cook over medium heat until the berries pop, about 15 minutes. Cool slightly. Transfer to a food processor; cover and process until smooth. Return to the pan and bring to a boil. Reduce heat to medium-low. Cook, uncovered, 20 minutes or until mixture is reduced to 2 cups, stirring frequently.
  2. Stir in sugar, vinegar and salt. Place cinnamon, allspice, mustard seed and peppercorns on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to cranberry mixture. Cook and stir 25-30 minutes or until thickened.
  3. Discard spice bag. Cool ketchup. Store in an airtight container in the refrigerator up to 3 weeks. Yield: 1-1/2 cups.
Originally published as Cranberry Ketchup in Country Woman Christmas Annual 2011, p58

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