Active Time
15 MIN
Total Time
45 MIN
Yield
Serves : MAKES 2 CUPS

How to Make It

Step

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.

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