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  Thanksgiving Leftovers to Love

Robert Stehling
November 2002

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Recipe Summary

active:
15 mins
total:
45 mins
Yield:
MAKES 2 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The ketchup can be refrigerated for up to 2 weeks.

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