Cranberry Ketchup Recipe
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
- 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.
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.
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