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Cranberry Ketchup

 Cranberry Ketchup
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
24 ServingsPrep: 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. 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,
  • for 20 minutes or until mixture is reduced to 2 cups, stirring
  • frequently.
  • Stir in the sugar, vinegar and salt. Place the 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
  • the cranberry mixture. Cook and stir for 25-30 minutes or until
  • thickened.
  • Discard spice bag. Cool ketchup. Store in an airtight container in

2 of 2

Cranberry Ketchup (continued)

Directions (continued)

  • the refrigerator for up to 3 weeks. Yield: 1-1/2 cups.
Nutritional Facts: 1 tablespoon equals 35 calories, trace fat (trace saturated fat), 0 cholesterol, 148 mg sodium, 9 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: 1/2 starch.