Winter Cranberry Ketchup
Brighten up chilly days with the tangy, sweet, and warmly spiced flavors of Winter Cranberry Ketchup, a festive twist on the classic condiment. This homemade recipe blends fresh cranberries, apple cider vinegar, and a touch of brown sugar and honey to create a beautifully balanced sauce that’s perfect for winter meals. Infused with aromatic spices like cinnamon, cloves, and garlic, and enriched with tomato paste for depth, this ketchup boasts a deliciously complex flavor profile. Ready in just 35 minutes, Winter Cranberry Ketchup is an ideal companion for roasted meats, holiday charcuterie boards, or even as a gourmet dip for fries. Its vibrant ruby hue and natural tartness make it a standout addition to your seasonal culinary repertoire. Keep it fresh in the fridge and enjoy the taste of winter all season long!
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Recipe Information
Ingredients
- 12 ounces fresh cranberries
- 1 cup water
- 1 cup apple cider vinegar
- 0.75 cup brown sugar
- 2 tablespoons honey
- 0.5 cup tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.25 teaspoon ground cinnamon
- 0.125 teaspoon ground cloves
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Rinse the fresh cranberries under cold water and discard any that are damaged or soft.
In a medium saucepan, combine the cranberries, water, and apple cider vinegar. Bring the mixture to a boil over medium-high heat.
Reduce the heat to medium-low and simmer for 10-12 minutes, or until the cranberries burst and soften.
Use a potato masher or the back of a spoon to mash the cranberries into a coarse pulp.
Add the brown sugar, honey, tomato paste, onion powder, garlic powder, ground cinnamon, ground cloves, salt, and black pepper to the saucepan. Stir well to combine.
Simmer the mixture on low heat for another 10-15 minutes, stirring frequently, until it thickens to a ketchup-like consistency.
Remove the saucepan from heat and allow the mixture to cool slightly.
Transfer the ketchup to a blender or use an immersion blender to puree until smooth.
Taste the ketchup and adjust the seasoning if necessary. Add a pinch more salt or sweetness if preferred.
Once completely cooled, transfer the ketchup to an airtight container and store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1321 mg | 57% | |
| Total Carbohydrate | 215.1 g | 78% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 171.6 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2012 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
