In a large saucepan over medium heat, cook the onion in the water for 10-15 minutes until tender. Add the cranberries and continue to cook for another 15 minutes until the berries have collapsed. Let cool and then transfer to a food processor and puree. Pour puree back into the pan and bring to a boil. Turn the heat down to medium/low. Continue to cook, stirring frequently, until mixture is reduced.
Add the sugars, vinegar and salt into the cranberry mixture and combine well. Place all the spices onto a sheet of cheesecloth forming a “sachet” by bringing up the corners of the cloth and tying with string.. Add to the mixture. Continue to cook until thickened, 20-25 minutes.
Remove spice sachet from the ketchup. Pour Cranberry Ketchup into a bowl ready to serve or store for up to 2 weeks in an airtight mason jar.
In a large saucepan over medium heat, cook the onion in the water for 10-15 minutes until tender. Add the cranberries and continue to cook for another 15 minutes until the berries have collapsed. Let cool and then transfer to a food processor and puree. Pour puree back into the pan and bring to a boil. Turn the heat down to medium/low. Continue to cook, stirring frequently, until mixture is reduced.
Add the sugars, vinegar and salt into the cranberry mixture and combine well. Place all the spices onto a sheet of cheesecloth forming a “sachet” by bringing up the corners of the cloth and tying with string.. Add to the mixture. Continue to cook until thickened, 20-25 minutes.
Remove spice sachet from the ketchup. Pour Cranberry Ketchup into a bowl ready to serve or store for up to 2 weeks in an airtight mason jar.
