Prep 10 mins
Cook 40 mins
Found in the 1997 cookbook, Vegetarian Planet, this is, for me, a most unusual condiment! [Edited on 28 Dec 2010 to correct my garlic/ginger error!]
- 2 teaspoons canola oil
- 1 tablespoon fresh garlic, minced
- 2 cups onions, chopped
- 1 (12 ounce) bag cranberries
- 3⁄4 cup granulated sugar
- 1⁄2 teaspoon ground allspice
- 1 teaspoon ground coriander
- 1 cup pitted prunes, coarsely chopped
- 1⁄3 cup red wine vinegar
- 1 dash salt (or to taste)
- 1 dash ground black pepper (or to taste)
- In a heavy saucepan, heat oil with garlic & onions over low heat for 10 minutes.
- Add cranberries, sugar, allspice, coriander, prunes & vinegar, & let sauce simmer gently for 25 minutes, stirring 2 or 3 times. Stir in salt & pepper to taste.
- In a blender or food processor, puree the cooked mixture, then transfer to a container with a tight-fitting lid & let the ketchup cool.
- Keep covered, in the refrigerator for up to 30 days.
This is a delicious, sweet-sour condiment that you could use anywhere you'd like a sweet chutney or relish. It seems made for sweet potatoes - great for dipping sweet potato fries, or with butter on top of the healthier baked version. It would wake up a veggie burger or turkey sandwich easily, and I might use this instead of cranberry sauce in the future. I used part sugar, part splenda which worked fine. Next time, I believe I would caramelize the onions completely before adding the rest of the ingredients, they were just a little more assertive than I'd like in the finish product. Made for Newest Zaar Tag game.
This is very nice. Falls somewhere between a chutney and ketchup. We enjoyed it with our Christmas ham. Would also be very good with steak, pork tenderloin or pork burgers. One note, the ingredient list shows garlic but the directions state ginger. I used ginger instead of garlic. Also, this makes a ton so next time I will reduce by half. Made for PRMR.