Cranberry Ketchup Recipe

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1 Tbsp Vegetable Oil
1 large onion (finely chopped)
1 12 oz bag of cranberries (approximately 3 cups)
1 8 oz. can tomato sauce
1 cup sugar
1/2 cup cider vinegar
1/2 tsp. ground allspice
3 Tbsp water

Heat oil in a large sauce pain over medium-high heat. Cook onion until tender. Stir in cranberries, tomato sauce, sugar, vinegar, water and allspice. Turn heat to high and bring mixture to a boil. Reduce heat and simmer uncovered until cranberries are soft and mixture begins to thicken, stirring and mashing the berries – about 20 minutes. Refrigerate.

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