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Cranberry Catsup

1 pound
Fresh whole cranberries, rinsed, or frozen whole cranberries
Small onion, diced
1/4 cup
plus 1 tablespoon packed brown sugar
1/2 cup
Cider vinegar
Zest of medium orange, chopped fine
Large garlic clove
1 1/2 teaspoon s
1 teaspoon
Pickling spice
  1. In a medium stainless-steel or enamel saucepan, combine all of the ingredients. Cook over low heat, stirring often, until the mixture is thick and almost smooth, 25 to 30 minutes. There is very little liquid, so you must be careful regulate the heat and stir frequently to avoid scorching.  
  2. Puree the mixture through a food mill set over a nonreactive bowl. Cool to room temperature, then cover with plastic wrap and refrigerate until needed.
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About this Recipe

This simple recipe from Adventures in the Kitchen (see My Books) makes an ideal alternative to the traditional holiday cranberry sauce. You can easily prepare it a day before the big feast, and double or triple it for a large gathering.

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