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Spiced Cranberry Ketchup

 Spiced Cranberry Ketchup
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 Millsboro, Delaware
8 ServingsPrep: 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 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.

2 of 2

Spiced Cranberry Ketchup (continued)

Nutritional Facts: 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.