Winter Cranberry Ketchup
Brighten up chilly days with the tangy, sweet, and warmly spiced flavors of Winter Cranberry Ketchup, a festive twist on the classic condiment. This homemade recipe blends fresh cranberries, apple cider vinegar, and a touch of brown sugar and honey to create a beautifully balanced sauce that’s perfect for winter meals. Infused with aromatic spices like cinnamon, cloves, and garlic, and enriched with tomato paste for depth, this ketchup boasts a deliciously complex flavor profile. Ready in just 35 minutes, Winter Cranberry Ketchup is an ideal companion for roasted meats, holiday charcuterie boards, or even as a gourmet dip for fries. Its vibrant ruby hue and natural tartness make it a standout addition to your seasonal culinary repertoire. Keep it fresh in the fridge and enjoy the taste of winter all season long!
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Ingredients
- 12 ounces fresh cranberries
- 1 cup water
- 1 cup apple cider vinegar
- 0.75 cup brown sugar
- 2 tablespoons honey
- 0.5 cup tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.25 teaspoon ground cinnamon
- 0.125 teaspoon ground cloves
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Directions
Step 1
Rinse the fresh cranberries under cold water and discard any that are damaged or soft.
Step 2
In a medium saucepan, combine the cranberries, water, and apple cider vinegar. Bring the mixture to a boil over medium-high heat.
Step 3
Reduce the heat to medium-low and simmer for 10-12 minutes, or until the cranberries burst and soften.
Step 4
Use a potato masher or the back of a spoon to mash the cranberries into a coarse pulp.
Step 5
Add the brown sugar, honey, tomato paste, onion powder, garlic powder, ground cinnamon, ground cloves, salt, and black pepper to the saucepan. Stir well to combine.
Step 6
Simmer the mixture on low heat for another 10-15 minutes, stirring frequently, until it thickens to a ketchup-like consistency.
Step 7
Remove the saucepan from heat and allow the mixture to cool slightly.
Step 8
Transfer the ketchup to a blender or use an immersion blender to puree until smooth.
Step 9
Taste the ketchup and adjust the seasoning if necessary. Add a pinch more salt or sweetness if preferred.
Step 10
Once completely cooled, transfer the ketchup to an airtight container and store in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving size | (1111.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 880.4 |
| Total Fat 1.1g | 0% |
| Saturated Fat 0.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1320.9mg | 0% |
| Total Carbohydrate 215.1g | 0% |
| Dietary Fiber 18.9g | 0% |
| Total Sugars 171.6g | |
| Protein 8.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 222.8mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 2012.5mg | 0% |
Source of Calories