Cranberry KetchupRita Maas
Active time: 35 min Start to finish: 2 hr
Cooks' note:
• Cranberry ketchup keeps, chilled in an airtight container, 1 month.
Recipe information
Yield
Makes about 3 cups
Ingredients
1 medium onion, chopped
2 cups water
3 1/2 cups fresh or frozen cranberries (not thawed; 1 lb)
1 (2- by 1/2-inch) strip fresh orange zest
1/2 cup plus 2 tablespoons packed light brown sugar
1/2 cup granulated sugar
1/2 teaspoon Chinese five-spice powder *
1 1/2 teaspoons salt
Preparation
Step 1
Simmer onion in water in a 3- to 4-quart heavy saucepan, uncovered, until tender, 10 to 15 minutes. Add cranberries and zest and simmer, uncovered, until berries are collapsed, about 10 minutes. Discard zest. Purée berries in a food processor, then force through a large sieve into saucepan and discard solids.
Step 2
Stir in sugars, five-spice powder, and salt and simmer, stirring occasionally, 5 minutes, then cool completely.
