Spiced Cranberry Ketchup Recipe

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Spiced Cranberry Ketchup Recipe
Spiced Cranberry Ketchup Recipe photo by Taste of Home
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Spiced Cranberry Ketchup Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
Originally published as Spiced Cranberry Ketchup in Light & Tasty October 2005, p35

Nutritional Facts

2 tablespoons: 109 calories, 0 fat (0 saturated fat), 0 cholesterol, 101mg sodium, 28g carbohydrate (25g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 2 starch.

  • 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
  1. 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.
  2. Discard bay leaves. Press cranberry mixture through a fine mesh strainer; discard cranberry skins. Return mixture to the pan.
  3. 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.
Originally published as Spiced Cranberry Ketchup in Light & Tasty October 2005, p35

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