Spiced Cranberry Ketchup

Robert Stehling's research into the origin of ketchup inspired him to create this very tart cranberry condiment. It is a great contrast to the sweetness in a typical Thanksgiving menu and is perfect on sandwiches made with leftover turkey.

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  • Servings: MAKES 2 CUPS


  • 1 tablespoon peanut oil
  • 2 tablespoons coarsely chopped shallots
  • 4 cups cranberries (18 ounces)
  • 1 1/2 cups dry red wine
  • 1/2 cup red wine vinegar
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground allspice
  • Salt

How to make this recipe

  1. Heat the oil in a medium saucepan. Add the shallots and cook over moderately low heat until softened, about 4 minutes. Add the cranberries, wine, vinegar, brown sugar, ginger, cinnamon, cardamom and allspice and bring to a boil. Simmer over low heat for 30 minutes, or until the mixture is very thick. Let cool slightly, then transfer to a food processor and puree. Season with salt. Transfer the ketchup to a glass jar.

Make Ahead

The ketchup can be refrigerated for up to 2 weeks.

Contributed By Published November 2002

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