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

  1. 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.
  1. Add cranberries and zest and simmer, uncovered, until berries burst, about 10 minutes. Discard zest.
  1. 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


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