Winter Cranberry Ketchup

READY IN: 50mins
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.

Ingredients Nutrition


  1. In a heavy saucepan, heat oil with garlic & onions over low heat for 10 minutes.
  2. 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.
  3. In a blender or food processor, puree the cooked mixture, then transfer to a container with a tight-fitting lid & let the ketchup cool.
  4. Keep covered, in the refrigerator for up to 30 days.

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