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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Crazy For Cranberries

Here’s a simply amazing recipe for cranberry sauce that you can whip up in no time for the holidays!


  • 1 cup sugar (1/2 cup white, 1/2 cup brown)
  • 1/2 cup water
  • 1/2 cup orange juice
  • 4 cups cranberries (1 12 oz pkg)
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice


  1. In a saucepan, bring water, orange juice and sugar to a boil, stirring to dissolve sugar.
  2. Add cranberries and return to a boil.
  3. Reduce heat and simmer for 10 minutes or until cranberries burst.
  4. Add spices and stir well.
  5. Remove from heat and cool completely at room temperature.
  6.  Chill in the refrigerator. Sauce will thicken as it cools.