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.