Cranberry Ketchup Author: Andrea Wyckoff Cook time: 10 mins Total time: 10 mins Serves: 2 cups
2cupscranberriesfresh or frozen
1/4cupsweetener of your choice (honeycoconut nectar, etc)
~ Note: or use 1 cup leftover sweetened cranberry sauce in place of whole cranberries and sweetener
1/4cupwhite wine vinegar
*For AIP omit allspice and nutmeg - instead you can use 1 pinch of mace
If using frozen cranberries add all ingredients into a sauce pot and simmer together until cranberries are soft.
Blend ingredients together in a high speed blender.
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.)
It's then ready to serve warm or cooled.
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!
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.