RECIPE

Spiced Cranberry Ketchup

  • ACTIVE: 15 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: MAKES 2 CUPS

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.

Plus: Ultimate Thanksgiving Guide

  • ACTIVE: 15 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: MAKES 2 CUPS
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  • 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.