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