Cranberry Ketchup

Cranberry Ketchup.jpg


  • ¾ cup onion, chopped
  • 2 cups water
  • ½ mandarin orange, diced (about ½ cup)
  • ½ lime, diced (about ⅓ cup)
  • 2 thin slices peeled ginger
  • 1 package (350 grams) fresh cranberries
  • ½ cup cider vinegar
  • ¾ cup granulated sugar
  • ¼ cup maple syrup
  • 1 teaspoon cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground ginger
  • ½ teaspoon mustard powder


Combine onion, water, mandarin, lime and ginger in a pot. Bring to boil, reduce heat and simmer for 5 minutes. Stir in cranberries and simmer for 10 to 15 minutes or until cranberries pop.

Cool slightly then puree mixture in a blender or food processor until smooth.

Return to pot and add vinegar, sugar, maple syrup, cinnamon, allspice, ginger and mustard powder. Bring to boil over high heat, reduce heat and simmer 30 to 45 minutes or until flavours are amalgamated and ketchup has thickened. Test for thickness by smearing a little on a cold saucer, the mixture should be slightly set. Cover with plastic wrap, pressing against top to avoid a skin from forming.