Name: Cranberry Ketchup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 cup (250 ml)
Ingredients: 1 onion, chopped; 1 garlic clove, chopped; 2 tbsp (30 ml) vegetable oil; 3 tbsp (45 ml) tomato paste; 1 cup (105 g) fresh or frozen cranberries; ¼ cup (60 ml) cranberry or orange juice; 2 tbsp (30 ml) maple syrup; 2 tbsp (30 ml) apple cider vinegar; 1 tsp sugar; 1 tsp sweet paprika; ½ tsp (2.5 ml) prepared horseradish; ¼ tsp (1 ml) Worcestershire sauce

Preparation

- In a small pot over medium heat, brown the onion and garlic in the oil, about 5 minutes. Add the tomato paste and cook for 1 minute, stirring constantly. Add the remaining ingredients. Bring to a boil and simmer for 5 minutes or until the cranberries burst and start to break down. Season with salt and pepper. Let cool.
- In a personal blender fitted with the grinding blade, purée the mixture until smooth. Add a bit of water if it’s too thick. Strain through a sieve placed over a bowl. Transfer to a jar. Cover and refrigerate.
- Serve with the meat and confit duck pies. The ketchup will keep for 2 weeks in the refrigerator.

Cranberry Ketchup

Categories

Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Personal Blender