CRANBERRY KETCHUP (about 3 cups)
1 medium onion, chopped
2 cups water
3-½ cups (1 pound) fresh or frozen (not thawed) cranberries
one 2 by ½ inch strip orange zest
½ cup plus 2 tablespoons packed light brown sugar
½ cup granulated sugar
½ teaspoon Chinese five-spice powder
1-½ teaspoons salt
- Combine onion and water in a 3 to 4 quart heavy saucepan, bring to a simmer and simmer, uncovered, until onion is tender, 10 to 15 minutes.
- Add cranberries and zest and simmer, uncovered, until berries burst, about 10 minutes. Discard zest.
- Puree cranberry mixture in a food processor, then force through a large sieve back into saucepan; discard solids. Stir in sugars, five-spice powder and salt and simmer, stirring occasionally, for 5 minutes. Cool completely. The ketchup keeps, refrigerated in an airtight container, for up to 1 month.
SERVE WITH: Forloren hare (Danish meat loaf)
from The Gourmet Cookbook