Cranberry Ketchup

MAKES ABOUT 1½ CUPS [1 TABLESPOON = 1 SERVING] • PREP TIME: 5 MINUTES / COOK TIME: 20 MINUTES

Fruit ketchups were once plentiful in American kitchens. Today, tomato ketchup is really the only ketchup around; however, this cranberry version may just become a staple on your table. It’s great on sandwiches, and not surprisingly, it pairs especially well with turkey as well as beef and pork.

1 (12-ounce) package fresh or frozen cranberries

½ cup chopped sweet onion

2 cups water

½ cup apple cider vinegar

½ cup sugar

¼ teaspoon ground cinnamon

¼ teaspoon ground allspice

¼ teaspoon ground mustard seeds

Freshly ground black pepper

1 In a small saucepan, add the cranberries, onion, and water. Bring to a boil, reduce the heat, and simmer, covered, until the cranberries are softened, about 10 minutes.

2 Remove the pan from the heat, and using an immersion blender, purée the cranberries. If you don’t have an immersion blender, you can use a traditional blender, and then return the mixture to the saucepan.

3 Stir in the vinegar, sugar, cinnamon, allspice, mustard seeds, and pepper, and simmer, uncovered, stirring regularly, until thickened, 5 to 10 minutes.

Nutrition tip: Cranberries are a rich source of antioxidants and contain anticarcinogenic properties. The tannin present in cranberries increases urine acidity and inhibits bacteria from attaching to the bladder and urinary tract.

Per Serving Calories: 25; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrates: 6g; Fiber: 1g; Protein: 0g; Phosphorus: 3mg; Potassium: 20mg; Sodium: 1mg