Winter Cranberry Ketchup

1. 1

   In a heavy saucepan, heat oil with garlic & onions over low heat for 10 minutes.

2. 2

   Add cranberries, sugar, allspice, coriander, prunes & vinegar, & let sauce simmer gently for 25 minutes, stirring 2 or 3 times.

3. 3

   Stir in salt & pepper to taste.

4. 4

   In a blender or food processor, puree the cooked mixture, then transfer to a container with a tight-fitting lid & let the ketchup cool.

5. 5

   Keep covered, in the refrigerator for up to 30 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.