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City Palate Recipe: Asako Kimchi

Cranberry Ketchup



Nov/Dec 2009

A “cranberry sauce” for grown-ups, this smooth ketchup has far more depth of flavour than cranberry sauce. Nothing is better spread on a roast turkey or chicken sandwich. If you’d like to leave it chunky and call it chutney, go right ahead.

1 medium red onion, chopped

grated zest and juice of 1 orange

1 c. apple or orange juice, or water

1 12-oz. bag fresh or frozen cranberries

1/2 c. red wine vinegar

1 c. packed brown sugar

1 T. grated or minced fresh ginger

2 cinnamon sticks, or 1/2 t. ground cinnamon

1/4 t. salt

a good grinding of black pepper

Combine all the ingredients in a largish pot set over medium heat. Cook, stirring often, until the mixture boils, the onions become soft and the cranberries pop, about 20 to 25 minutes.

Let the mixture cool a bit, remove the cinnamon sticks, then transfer it to a food processor or run it through a food mill until smooth. If the ketchup seems too thick, add a little extra water or juice. Pour the ketchup into hot, sterilized jars and seal them according to the manufacturer’s instructions, or let it cool and transfer it to plastic containers or squeeze bottles to store in the fridge for up to a week. The ketchup can be frozen for up to 4 months. Makes 2-1/2 to 3 cups.