Cranberry ketchup

A delicious and versatile condiment!

We’re big fans of cranberries and I use them often in baking, sauces, chutneys and more. I recently decided to try making my first ever batch of cranberry ketchup as I was pretty sure it would be a great accompaniment for many of the holiday dishes I have planned, including my famous tourtière hand pies. The flavour turned out to be so fantastic that it truly exceeded my expectations and I can’t wait to make a larger batch next time. You can find liquid smoke in the condiments section of most larger grocery stores; it’s not essential to this recipe but definitely adds a delicious undertone of flavour that we found really appealing. If you’re interested in a tomato based homemade ketchup, this recipe is also a real winner.

Ingredients

• 2 teaspoons (10 mL) vegetable oil
• 1 small shallot, diced
• 1 1/2 cups (170 g) fresh or frozen cranberries
• 2 tablespoons (30 mL) freshly squeezed orange juice
• 2 tablespoons (30 mL) water
• 5 tablespoons (75 mL) maple syrup
• 5 teaspoons (25 mL) apple cider vinegar
• 1/2 teaspoon freshly grated orange zest
• 1 teaspoon freshly grated gingerroot
• Few drops liquid smoke
• 1/2 teaspoon sambal oelek or sriracha, or more to taste
• 1 tablespoon (15 mL) tomato paste
• Salt and pepper, to taste

Method

• Heat oil in a medium-sized saucepan placed over medium heat. Add diced shallot and cook, stirring constantly, for 2 minutes, until shallot has softened. Add all remaining ingredients to the saucepan; stir to blend then bring to a boil over medium-high heat.
• Once bubbling, reduce heat to medium and let the mixture simmer (at less than a rolling boil but more than a gentle simmer) vigorously for 12-15 minutes, until the cranberries have burst and the liquid has reduced slightly. Stir every few minutes as it cooks.
• Once cranberries have split open and are looking soft, remove the pot from the heat.
• Let sit for 3-5 minutes then puree with an immersion blender or transfer the mixture to a conventional blender or food processor and pulse. I like to leave the ketchup with a little bit of texture but you can puree it to be completely smooth if you prefer.
• Transfer the ketchup to a small jar and store in the refrigerator for up to two weeks.

Makes 1 cup (250 mL); recipe can easily be multiplied.