Cranberry Ketchup

Ok, so cranberries are not a local New Mexico food, but they are available fresh from the Pacific Northwest or New England.  I lived in Cambridge, Seattle and Portland for several years and tried different cranberry recipes.  Here is one that I modified from a recipe in the Vegetarian Planet cookbook that I have used for more than 10 years.  It is my main cookbook for dressings and sauces because they are easy to make, have interesting flavor combinations and are all vegetarian.

I made this for the Thanksgiving festivities, but it will keep in the fridge for a month so that I can use it for other dishes.  Cranberries have been known to aid in digestion and are high in antioxidants and have anti-inflammatory properties.  You can buy fresh cranberries in the produce section of your local market.  If you can’t find them, frozen cranberries would also work for this sauce.  I have adjusted the recipe to the quantity of fresh cranberries that I purchased and to make a smooth feel of…well ketchup.  Enjoy.

Cranberry Ketchup

Adapted from Vegetarian Planet

1 cup diced sweet or yellow onion

1 tbslp grated fresh ginger*

8 oz fresh cranberries

1/3 to 1/2 cup sugar to taste

1/2 teaspoon allspice

1/2 tsp ground corriander

1/3 cup dried prunes, chopped

1/2 to 3/4 cup red wine vinegar (it is important to use a more tart vinegar, cider vinegar produces a heavier consistency)

Saute the onions with ginger until softened.  Add the dry spices and stir.  Add cranberries, sugar, prunes and vinegar.  Cook for 30 minutes.  The cranberries pop and make amazing sound effects while cooking.  Look at the consistency and add more water if it is too thick.  Blend entire mixture while still warm.  Keep in the fridge for up to one month.

*I buy organic ginger, peel it and freeze for use throughout the month.  You can grate it with a rasp and it is easier when frozen.



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