Winter Cranberry Ketchup

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!]

• Ready In: 50 mins
• Serves: 50
• Yields: 3 1/2 cups

Ingredients

• 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

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.