Cranberry Ketchup

1. 1

   In a medium nonreactive saucepan, combine 2/3 cup water with the cranberries, onion, vinegar, garlic, allspice and salt. Bring to a simmer and cook, stirring frequently, for 15 minutes longer.

2. 2

   Let cool for 30 minutes.

3. 3

   Transfer the mixture to a blender and puree, then strain into a glass measure.

4. 4

   Pour the ketchup into glass bottles.

5. 5

   Will keep refrigerated for up to two months.

* Per serving · 4 servings · Values may vary.

No additional tips available.