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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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
How to Make It
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.
The ketchup can be refrigerated for up to 2 weeks.
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