Spiced Cranberry Ketchup
Posted: Tue Nov 27, 2012 3:41 pm
Ingredients
•2-1/4 cups fresh or frozen cranberries
•1/2 cup water
•1/4 cup chopped green onions (I didn't have any; I used chopped sweet onion)
•2 Spice Islands® 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 (didn't have any; used deli/brown mustard)
•1/2 teaspoon ground cinnamon
•1/4 teaspoon salt
•1/4 teaspoon ground allspice (didn't have any so I skipped it)
•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. **NOTE: I don't have a fine mesh strainer, so I used cheesecloth instead. It changes teh ketchup from slightly chunky to more of a jelled consistency, but it still tastes great!
• 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.
From http://www.tasteofhome.com/Recipes/Spic ... ry-Ketchup
My mom used to make this when I was a kid, and I've always loved it better than regular ketchup.
•2-1/4 cups fresh or frozen cranberries
•1/2 cup water
•1/4 cup chopped green onions (I didn't have any; I used chopped sweet onion)
•2 Spice Islands® 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 (didn't have any; used deli/brown mustard)
•1/2 teaspoon ground cinnamon
•1/4 teaspoon salt
•1/4 teaspoon ground allspice (didn't have any so I skipped it)
•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. **NOTE: I don't have a fine mesh strainer, so I used cheesecloth instead. It changes teh ketchup from slightly chunky to more of a jelled consistency, but it still tastes great!
• 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.
From http://www.tasteofhome.com/Recipes/Spic ... ry-Ketchup
My mom used to make this when I was a kid, and I've always loved it better than regular ketchup.
