Cranberry Ketchup and Cranberry Sauce
This recipe makes about 1 ½ cups of ketchup
1 cup finely chopped red onion
2 cups of water
4 cups of fresh or frozen cranberries
2 strips of fresh orange peel
½ cup packed light brown sugar
½ cup regular sugar
½ tsp Chinese five-spice powder
1½ tsp salt
Simmer the onion in water for about 10 minutes, uncovered until tender. Add cranberries and orange peel and continue to simmer uncovered until the berries are collapsed, another 10 minutes. Discard the zest and purée the berries in a food processor. Strain the purée through a sieve into a saucepan, discarding the solids. Stir in all the sugar, the five-spice powder, salt and simmer for 5 minutes, stirring occasionally. Cool completely and keep in a covered jar in the fridge.
This is a thick sauce that you can spoon onto your plate.
Makes about 2 cups enough for about 6 to 8 servings
3/4 cup freshly squeezed orange juice
½ cup water
¼ - ½ cup of sugar
3½ cup fresh or frozen cranberries (12 ounces)
½ tsp freshly grated orange zest
Bring the orange juice, water and sugar to a boil, stirring until the sugar is dissolved. Add cranberries and simmer until berries are popping, 10 to 12 minutes. Stir in the zest and cool.
Recipe for Cranberry Ketchup adapted from Gourmet magazine © Sunnycovechef