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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


  • 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


  • 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.

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Cranberry Ketchup (continued)

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.