Fresh Cranberry Ketchup Recipe
By Published: November 1, 2015
- Yield: 2 1/4 cups
Ingredients
- 2 cups fresh cranberries
- 1/2 cup distilled vinegar
- 1/4 cup firmly packed light brown sugar
- 1 tablespoon corn syrup
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon ground allspice
Instructions
- Place the cranberries in a food processor and process until smooth. Transfer to a heavy saucepan and add the vinegar, sugar, syrup, garlic powder, onion powder, salt and allspice. Bring to a boil, then reduce the heat to low and simmer, uncovered, until thick, about 10 minutes. Remove from the heat and cool completely.
- Refrigerate and use within 2 weeks or freeze for up to 3 months.
