It’s perfect for dipping or spreading, and goes well with sausage rolls and tourtiere.
At bottom is a version from the Globe and Mail’s Lucy Waverman.
DEVOUR CATERING’S CRANBERRY KETCHUP
1 medium onion, chopped
2 cups water
3 1/2 cups fresh or frozen cranberries (not thawed; 1 lb)
1 (2- by 1/2-inch) strip fresh orange zest
1/2 cup plus 2 tablespoons packed light brown sugar
1/2 cup granulated sugar
1/2 teaspoon Chinese five-spice powder (less suits our tastebuds)
1 1/2 teaspoons salt
Simmer onion in water in a 3- to 4-quart heavy saucepan, uncovered, until tender, 10 to 15 minutes. Add cranberries and zest and simmer, uncovered, until berries are collapsed, about 10 minutes. Discard zest. Puree berries in a food processor, then force through a large sieve into saucepan and discard solids.
Stir in sugars, five-spice powder, and salt and simmer, stirring occasionally, 5 minutes, then cool completely.
“This ketchup will keep for one month in the refrigerator. Delicious, especially on Devour’s beef tenderloin sandwich with rosemary mayonnaise.”
Here’s a version to accompany tourtiere from the New York Times:
2 cups fresh cranberries
½ cup finely chopped red onion
1 ½ cups apple cider
¼ cup balsamic vinegar
3 tablespoons honey
1 tablespoon frozen orange juice concentrate
¼ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
⅛ teaspoon salt
Freshly ground pepper to taste
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.
If you like sweeter condiments add an extra ¼ cup sugar to the recipe. The recipe doubles beautifully if you need a little jar of something for a hostess gift.
Prep Time: 25 minutes
Cooking Time: 1 hour, 5 minutes
Ready In: 1 hour, 30 minutes
¾ cup onion, chopped
2 cups water
½ mandarin orange, diced (about ½ cup)
½ lime, diced (about ⅓ cup)
2 thin slices peeled ginger
1 package (350 grams) fresh cranberries
½ cup cider vinegar
¾ cup granulated sugar
¼ cup maple syrup
1 teaspoon cinnamon
½ teaspoon ground allspice
½ teaspoon ground ginger
½ teaspoon mustard powder
Combine onion, water, mandarin, lime and ginger in a pot. Bring to boil, reduce heat and simmer for 5 minutes. Stir in cranberries and simmer for 10 to 15 minutes or until cranberries pop.
Cool slightly then puree mixture in a blender or food processor until smooth.
Return to pot and add vinegar, sugar, maple syrup, cinnamon, allspice, ginger and mustard powder. Bring to boil over high heat, reduce heat and simmer 30 to 45 minutes or until flavours are amalgamated and ketchup has thickened. Test for thickness by smearing a little on a cold saucer, the mixture should be slightly set. Cover with plastic wrap, pressing against top to avoid a skin from forming.