Cranberry catsup (ketchup)
Catsup is another name for ketchup and can be made from many different ingredients. The authentic recipe originated in China and used mushrooms as the main ingredient. This recipe comes out of the American kitchen and has a spicy character.
Ingredients
| 1000 g | cranberries | |
| 150 g | onion, chopped | |
| 250 g | water | |
| 200 g | sugar | |
| 230 g | white wine vinegar | |
| 2 tsp | 10 ml | ground cinnamon |
| 1.5 tsp | 7.5 ml | ground cloves |
| 1.5 tsp | 7.5 ml | ground allspice |
| 1.5 tsp | 7.5 ml | salt |
| 1 tsp | 5 ml | celery salt |
| 1 tsp | 5 ml | ground black pepper |
Instructions
- Place the cranberries, onion, and water in a medium-sized pot and bring to the boil.
- Allow to cook for ten minutes until the cranberries are soft.
- Remove the skins by straining the cranberries through a fine-meshed sieve. Return the purƩe to the pot.
- Add the sugar, the white wine vinegar, and the spices. Bring to the boil and allow to reduce for 15-20 minutes to a thick ketchup. Skim off the foam while the mixture cooks.
- Pour the ketchup into a bottle and allow to cool. Store in the refrigerator.
Serving suggestions: ā¢ As a sauce with different types of cheeses. ā¢ As a sauce to serve with a toasted goat cheese sandwich. ā¢ As a sauce to serve with a selection of deli meats. ā¢ As a component in a starter with a classic pĆ¢tĆ©. ā¢ As a sauce for vegetable dishes such as roasted pumpkin.