Spiced Cranberry Ketchup

• Recipe by Robert Stehling

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.

Ingredients

1. 1 tablespoon peanut oil
2. 2 tablespoons coarsely chopped shallots
3. 4 cups cranberries (18 ounces)
4. 1 1/2 cups dry red wine
5. 1/2 cup red wine vinegar
6. 1/2 cup packed light brown sugar
7. 1/4 teaspoon ground ginger
8. 1/8 teaspoon cinnamon
9. 1/8 teaspoon ground cardamom
10. 1/8 teaspoon ground allspice
11. Salt

Directions

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.