Ingredients for Winter Cranberry Ketchup
- Canola Oil
- Fresh Garlic
- 1/2 cup chopped onion
- 1 (12-ounce) bag fresh or frozen cranberries
- Granulated Sugar
- Ground Allspice
- Ground Coriander
- Pitted Prunes
- Red Wine Vinegar
- Salt to taste
- Ground Black Pepper
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How to Make Winter Cranberry Ketchup
- Heat 1 tablespoon of olive oil in a heavy-bottomed saucepan over low heat. Add 2 cloves of minced garlic and 1/2 cup chopped onion. Sauté for 10 minutes, until softened.
- Stir in 1 (12-ounce) bag fresh or frozen cranberries, 1/2 cup granulated sugar, 1 teaspoon ground allspice, 1 teaspoon ground coriander, 1/2 cup chopped pitted prunes, and 1/2 cup apple cider vinegar. Bring to a gentle simmer, then reduce heat and cook for 25 minutes, stirring occasionally.
- Remove from heat and stir in salt and freshly ground black pepper to taste.
- Carefully transfer the cooked mixture to a blender or food processor. Puree until smooth.
- Transfer the cranberry ketchup to a container with a tight-fitting lid. Let cool completely before refrigerating.
- Store in the refrigerator for up to 30 days.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
14g
Fat
0g
Carbs
1g
