Make this homemade cranberry ketchup recipe whenever you have some extra cranberries that need a job. It is delicious as a "regular" ketchup with fries or on a burger, and it's especially great on a turkey sandwich.
NOTE: All ounce measurements are by weight and not by volume.
4-6ozbrown sugar4 will yield a super tangy ketchup. 6oz will give you a tangy but sweeter version. The sweet spot for me is 5 oz
1tablespoonplus 1 teaspoon fish sauce
1 ½teaspoonssaltor to taste, of course
1teaspooncinnamon
¾teaspoonfive spice powder
1 ½teaspoonsyellow mustard seeds
1teaspooncelery seed
2teaspoonsWorcestershire sauce
Instructions
Bring to a boil, cook for ten minutes, then puree with an immersion blender.
Turn heat to medium low to low, and simmer to reduce the ketchup until it's as thick as you want, maybe an additional 15-30 minutes.
Stir every few minutes to prevent sticking.
Once you take it off the heat, you can strain the ketchup to remove all the little bits of cranberry skin and seeds. Or not, if you want it more rustic.
Cranberries contain a fair amount of pectin, so your ketchup will thicken up even more as it cools.
Notes
If you choose, you don't have to blend the ketchup. Leave it chunky, and you'll have a lovely, tangy cranberry chutney.Feel free to add a bit more or less of any ingredient depending on how well you like it.You can also choose to add some garlic if you'd like.Ketchup will keep in the fridge for up to 3 weeks. You can can it in a water bath for longer storage or for giving as gifts.