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Cranberry Ketchup

Cranberry Ketchup Author: Andrea Wyckoff Cook time: 10 mins Total time: 10 mins Serves: 2 cups
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 cups
Author Andrea Wyckoff


  • 2 cups cranberries fresh or frozen
  • 1/4 cup sweetener of your choice (honey coconut nectar, etc)
  • ~ Note: or use 1 cup leftover sweetened cranberry sauce in place of whole cranberries and sweetener
  • 1/4 cup white wine vinegar
  • 1/4 cup water
  • 2 pinches clove powder
  • 2 pinches allspice*
  • 2 pinches nutmeg*
  • 2 pinches sea salt
  • *For AIP omit allspice and nutmeg - instead you can use 1 pinch of mace


  1. If using frozen cranberries add all ingredients into a sauce pot and simmer together until cranberries are soft.
  2. Blend ingredients together in a high speed blender.
  3. Pour blended cranberry ketchup into a sauce pot and simmer over medium heat for 8 minutes. (You don't have to heat it up, but I find it makes a much smoother ketchup when heated after blending. But feel free to blend and serve raw if you'd like to.)
  4. It's then ready to serve warm or cooled.
  5. Note: I start out with a pinch of each spice and add more to taste from there. The allspice and clove really give it that "real ketchup" flavor, but it doesn't take much!
  6. After heating, I pour the cranberry ketchup into a glass jar, leave the lid off until fully cool, and store in the fridge for up to 2 weeks. I love to serve it with my paleo sweet potato fries.