CRANBERRY KETCHUP

Cranberry Ketchup image

This pungent sweet-and-sour "ketchup" is a versatile condiment on warm meatloaf sandwiches and with paillards of grilled chicken, beef, pork or steamed rice. The concoction is also perfect in place of butter on bread and toast.

Provided by Molly O'Neill

Time 30m

Yield One and one-quarter cups

Number Of Ingredients 10

Ingredients

2 cups fresh cranberries
1/2 cup finely chopped red onion
1 1/2 cups apple cider
1/4 cup balsamic vinegar
3 tablespoons honey
1 tablespoon frozen orange juice concentrate
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon salt
Freshly ground pepper to taste

Steps:

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.
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.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 0 grams, Carbohydrate 59 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 133 milligrams, Sugar 46 grams