Cranberry Ketchup
- Total Time
- 30 minutes, plus refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 2cups fresh cranberries
- ½cup finely chopped red onion
- 1½cups apple cider
- ¼cup balsamic vinegar
- 3tablespoons honey
- 1tablespoon frozen orange juice concentrate
- ¼teaspoon ground cinnamon
- ⅛teaspoon ground cardamom
- ⅛teaspoon salt
- Freshly ground pepper to taste
Nutritional analysis per serving (2.5 servings)
234 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 59 grams carbohydrates; 5 grams dietary fiber; 46 grams sugars; 1 gram protein; 133 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the cranberries, onion and cider in a medium-size saucepan over medium heat. Bring to a boil. Reduce the heat and simmer until the cranberries are soft, about 5 minutes. Transfer the mixture to a food processor and process until smooth. Scrape the mixture back into the saucepan.
- Step 2
Stir in the balsamic vinegar, honey, orange juice concentrate, cinnamon, cardamom, salt and pepper. Simmer until the mixture is thickened, about 20 minutes. Let cool. Store, tightly covered, in the refrigerator.
Private Notes
Comments
Apple cider- I’m British- does this mean cider, the alcoholic drink made from apples, or apple cider vinegar?
@ Sarah T, Apple cider in North America refers to the pre-ferment for the alcoholic beverage. To make a suitable replacement, take 2 apples, slice and simmer in about 500 - 700 ml of water, until soft. (approx 15 minutes on med. heat) strain and press apples and water through a fine wire mesh sieve, then strain again through a cheesecloth. Refrigerate. It should be a caramel color To make a spiced cider beverage, simmer the above mixture with a mulled spice mix
Delicious! Initially served with tourtiere but the leftovers were great on chicken, turkey and pork. I put it on savory waffles and even plain yogurt and granola
A few people mentioned finding this ‘tart’, but I found it overly sweet. I made it according to the recipe and have tried it on chicken and ground beef. I also tried adding Dijon mustard and using it as a glaze for ham, which wasn’t too bad. Not my favourite.
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This ketchup is absolutely delicious, especially when served with Tortiere, which I prepared to bring Christmas Day. I didn't have Cardamom, so used ground cumin instead. I would increase, slightly, the amount of spice, so it's just a slightly larger hint of spice. The Christmas Dinner guests loved it and were sorry there wasn't much left over to have the next day with leftovers.
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