Cranberry Ketchup

  • Active Time 15m
  • Total Time 1h 5m

Makes 2 cups

A must-have item on your pantry shelves, this is tasty served with poultry or game.


  • 12 ounces cranberries
  • 1 large red onion, chopped
  • 1 cinnamon stick
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon whole allspice
  • 1/2 teaspoon black peppercorns
  • 1/2 cup water
  • 1 cup sugar
  • 1/2 cup cider vinegar
  • 1 1/2 teaspoon salt


In a saucepan, cover the cranberries and onion with water and bring to at boil. Lower heat, cover and simmer for 20 minutes. Transfer the cranberry and onion mixture to a food processor and process until smooth, Test for smoothness; if there are any skins remaining, process again.

Spoon the mixture into the saucepan and cook over a medium heat for 20 minutes, until reduced to 2 cups.

Place the cinnamon, mustard seeds, allspice and peppercorns in a cheesecloth square, and tie with string. Add the spice bag, water, sugar, vinegar and salt to the mixture in the saucepan. Cook slowly over a low heat until the mixture is very thick, 10-20 minutes. Stir frequently being careful not to let the mixture burn.

Use a pair of tongs to remove the spice bag from the saucepan, discard. Ladle the ketchup into a sterilized jar. Cap tightly, and label. Refrigerate for up to 2 weeks.

Serving size = 2 tablespoons

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 4086

nutrition information per serving

65 calories; 0g total fat; 0mg cholesterol; 219mg sodium; 17g carbohydrates; 1g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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