Recipe by Sydney Mike
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!]
Top Review by Cinnamon Turtle
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.
- 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)
Directions See How It's Made
- 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.