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.