Sun-Dried Tomato and Cranberry Ketchup

By AzWench

Ketchup is a great pantry staple for adding flavor to a variety of vegetable and meat dishes. But ever since I created this recipe, the bottle of ketchup in our pantry has been replaced for good! The cranberries and sun dried tomatoes add a depth of flavor you just can't find on the supermarket shelf.

Ingredients

• 3 vine-ripened tomatoes, chopped
• 15 grape tomatoes, halved
• 3 tablespoons diced red onion
• 3 heaping tablespoons dried cranberries
• 2 tablespoons diced oil-packed sun-dried tomatoes (about 4 whole)
• 1 garlic clove, minced
• 1 tablespoon plus 1/2 teaspoon light brown sugar
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon apple cider vinegar
• 1/4 teaspoon salt
• Splash of lemon juice

Preparation

Step 1

Combine all ingredients with 3 tablespoons water in a medium saucepan. Cook over medium heat for 10 minutes. Reduce the heat to low and cook for 15 minutes to blend the flavors. Let cool for 15 minutes.

Pour the mixture into a food processor and process until almost smooth. Strain the mixture through a fine-mesh sieve into a medium bowl. Refrigerate for 1 hour before use. Store in the refrigerator in an airtight container.