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Categories:Viewed: 62 - Published at: 9 years ago
Ingredients
- 12 oz. bag (3 1/3 c.) whole cranberries
- 2 large onions, finely chopped
- 2 medium garlic cloves, minced
- 1 tsp. salt
- 1 c. white wine vinegar
- 1 Tbsp. ground allspice
- 2/3 c. sugar
Method
- In a medium nonreactive saucepan, combine 2/3 cup water with the cranberries, onion, vinegar, garlic, allspice and salt. Bring to a simmer and cook, stirring frequently, for 15 minutes longer.
- Let cool for 30 minutes.
- Transfer the mixture to a blender and puree, then strain into a glass measure.
- Pour the ketchup into glass bottles.
- Will keep refrigerated for up to two months.
- Makes 1 1/2 pints.
