Cranberry Ketchup

Makes 1½ Cups (352.5g)
serve with:
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  • 1 package (12 ounces/340g) fresh or frozen cranberries
  • 1 medium sweet onion, chopped
  • 2 cups (475ml) water
  • ¾ cup (150g) brown sugar
  • ¼ cup (50g) white sugar
  • ½ cup (120ml) apple cider vinegar
  • 1½  teaspoons (10g) salt
  • 3 whole allspice
  • ½ teaspoon (3g) mustard seed
  • ½ teaspoon (3g) whole peppercorns
  • 1 cinnamon stick, broken


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.


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