Sauce/Spiced Cranberry Ketchup

By latin1

Ingredients

• 1 tbsp peanut oil
• 2 tbsp coarsely chopped sallots
• 4 cups cranberries (18 ounces)
• 1 1/2 cup dry red wine
• 1/2 cup red wine vinegar
• 1/2 cup light brown sugar
• 1/4 tsp ground ginger
• 1/8 tsp cinnamon
• 1/8 tsp ground cardamom
• 1/8 tsp ground allspice
• Salt

Details

Servings 2

Preparation

Step 1

Heat the oil in a medium saucepan. Add the shallots and cook over moderately low heat until softened, about 4 minutes. Add the cranberries, wine, vinegar, brow sugar, ginger, cinnamon, cardamom, and allspice and bring to a boil. Simmer over low heat for 30 minutes, or until mixture is very thick. Let cool slightly, then transfer to a food processor and puree. season with salt. Transfer ketchup to a glass jar.

The ketchup can be kept in the refrigerator for up to 2 weeks.