Cranberry Ketchup

Name: Cranberry Ketchup
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 1-1/2 cups.
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

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

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.

Nutrition 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.

Originally published as Recipe for Cranberry Ketchup in Country Woman Christmas 2011