Cranberry Ketchup

If you like cranberries and ketchup, you will love this condiment. I just tried it for the first time a couple of weeks ago, and knew right then, I would be making it very soon. As I mentioned in my previous post, it was on a turkey burger I had, and added tremendous flavor. My recipe isn’t an identical replica of what I tried in New York, but I am really very pleased with how it turned out! I’ve already been enjoying it with some sweet potato fries. YUM!

Cranberry ketchup and sweet potato fries


  • 1 tbsp. olive oil
  • 1/2 onion, finely chopped
  • 1 can (14 oz.) jellied or whole berry cranberries sauce (I had this on hand – next time will use 1 bag (12 oz.) cranberries)
  • 1 can (8 oz.) tomato sauce
  • 1 cup sugar
  • 1/2 cup cider vinegar
  • 1/2 tsp. ground allspice *


  1. Using a medium saucepan over medium-high heat, add oil and 3 tablespoons water, and cook onion until tender.
  2. Add cranberry sauce (or cranberries), tomato sauce, sugar, cider vinegar, and allspice.
  3. Turn up to high heat, and bring to a boil.
  4. Reduce heat to medium-low; simmer, uncovered, stirring occasionally for about 20 minutes. If using cranberries, make sure to mash them while stirring.
  5. Spoon ketchup into jar or bowl (it will thicken a bit as it cools), cover and refrigerate until chilled.

* If you don’t have allspice, you can make your own by using 1/2 tsp. cinnamon, 1/4 tsp. ground cloves and 1/4 tsp. ginger. Mix well. This will give you one teaspoon of the equivalent of allspice.

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