Cranberry Ketchup

  • 1 12-ounce bag whole cranberries, picked over (3 1/3 cups)
  • 2 large onions, finely chopped (2 1/2 cups)
  • 1 cup white wine vinegar
  • 2 medium garlic cloves, minced
  • 1 Tbsp ground allspice
  • 1 tsp salt
  • 2/3 cup sugar

1.  In a medium nonreactive saucepan, combine 2/3 cup water with the cranberries, onions, vinegar, garlic, allspice and salt. Bring to a simmer over moderately low heat and cook, stirring occasionally, until thick and pulpy, about 20 minutes. Stir in the sugar, return to a simmer and cook, stirring frequently, for 15 minutes longer. Let cook for 30 minutes.

2.  Transfer the mixture to a blender and puree, then strain into a glass measure. Pour the ketchup into glass bottles or jars and refrigerate. The ketchup will keep, refrigerated, for up to 2 months

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