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Cranberry Catsup

Diet.Chef's picture
Ingredients
  Corn oil/Safflower oil 1 Tablespoon
  Onions 1 1⁄2 Cup (24 tbs), coarsely chopped
  Orange zest strip 3 (1/2 Inch Wide)
  Lemon zest 1 (1/2 Inch Wide)
  Water 2 1⁄4 Cup (36 tbs)
  Fresh cranberries 12 Ounce (1 Package)
  Cider vinegar 1⁄2 Cup (8 tbs)
  Packed light brown sugar 1 Cup (16 tbs)
  Cinnamon 3⁄4 Teaspoon
  Allspice 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Ginger 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Mace 1⁄4 Teaspoon
  Bay leaf 1 Small
  Cayenne pepper 1⁄8 Teaspoon
  Ground cloves 1 Pinch
Directions

In a large non-aluminum saucepan heat oil over low heat.
Add onion and orange and lemon zests; cover.
Cook for 10 minutes or until soft but not brown.
Add water, cranberries and vinegar.
Cook over medium heat for 10 minutes or until cranberries pop.
Strain, reserving both liquid and cranberries.
In a food processor or blender container process cranberries for 30 seconds or until pureed.
Into a saucepan place puree and stir in reserved liquid.
Add brown sugar, cinnamon, allspice, salt, ginger, paprika, mace, bay leaf, cayenne pepper and cloves.
Bring to a boil over medium heat; reduce heat.
Simmer for about 40 minutes or until thickened.
Into a jar ladle the catsup; cover tightly.
In the refrigerator store for up to 2 weeks.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Cranberry
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes

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