2000s Recipes + Menus

Cranberry Ketchup

Makes about 3 cups.
  • Active time:35 min
  • Start to finish:2 hr
November 2001
Serve this fruity ketchup with roast duck or chicken, or on a lamb or turkey burger. You can also combine it with mayonnaise, then use it in a turkey sandwich.
  • 1 medium onion, chopped
  • 2 cups water
  • 3 1/2 cups fresh or frozen cranberries (not thawed; 1 lb)
  • 1 (2-by 1/2-inch) strip fresh orange zest
  • 1/2 cup plus 2 tablspoons packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon Chinese five-spice powder *
  • 1 1/2 teaspoons salt
  • Simmer onion in water in a 3- to 4-quart heavy saucepan, uncovered, until tender, 10 to 15 minutes. Add cranberries and zest and simmer, uncovered, until berries are collapsed, about 10 minutes. Discard zest. Purée berries in a food processor, then force through a large sieve into saucepan and discard solids.
  • Stir in sugars, five-spice powder, and salt and simmer, stirring occasionally, 5 minutes, then cool completely.
Cooks' note: Cranberry ketchup keeps, chilled in an airtight container, 1 month.
* Available at Chinese markets, some supermarkets, and EthnicGrocer (800) 523-1961; www.ethnicgrocer.com.
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