Cranberry Ketchup

A perfect accompaniment to a Christmas Nut Roast or even Chicken

 

Servings: 2 1/2 cups

Total Time: 20 minutes

 

Ingredients: 

  • 1 12 oz bag of fresh cranberries
  • 1 1/2 cups water
  • 1/2 large yellow onion, chopped
  • 4 oz cider vinegar (1/2 cup)
  • 4-6 oz brown sugar (4 will yield a super tangy ketchup. 6oz will give you a tangy but sweeter version. The sweet spot for me is 5oz)
  • 1 tablespoon plus 1 teaspoon fish sauce
  • 1 1/2 teaspoons salt (or to taste, of course)
  • 1 teaspoon cinnamon
  • 3/4 teaspoon five spice powder
  • 1 1/2 teaspoons yellow mustard seeds
  • 1 teaspoon celery seed
  • 2 teaspoons Worcestershire sauce

 

Method:

    • Put all the ingredients in a medium saucepan.
    • Bring to a boil and turn down heat a bit to keep at a low boil for 10 minutes.
    • Puree with an immersion blender or in your counter top blender.
    • Continue to cook, keeping the ketchup at a high simmer, for 10-20 minutes, depending on how thick you like yours
    • Taste and adjust any seasonings (I added a touch more brown sugar to mine)
    • Strain through a fine mesh strainer to get out the cranberry skins and seeds
    • Cool and then chill