Cranberry Ketchup

  • Preparation 15 MIN
    Cooking 15 MIN
  • Servings 1
  • Makes 1 cup (250 ml)
  • Freezes
Serve this festive ketchup alongside your meat pies during your next holiday feast.



  1. 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.
  2. 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.
  3. Serve with the meat and confit duck pies. The ketchup will keep for 2 weeks in the refrigerator.

Good with...

To help you with this recipe

RICARDO Personal Blender

A little blender that packs a punch! Discreet yet powerful, it crushes ice in seconds. Blend ingredients right in your go-cup for maximum no-fuss efficiency in the kitchen.

49.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.