Cranberry Ketchup

Preparation info

  • Difficulty


  • Makes about

    2 cups

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About


  • 12 ounces fresh or frozen whole cranberries (that’s the size of the package sold all across the country)
  • 1 medium yellow or white onion, peeled and finely chopped (about cups)
  • 3 tablespoons finely chopped garlic
  • ½ cup red wine
  • ½ cup wine vinegar or apple cider vinegar
  • ¾ cup sugar
  • ½ teaspoon five-spice powder
  • ¼ teaspoon red chile flakes
  • 2 tablespoons soy sauce


Combine all the ingredients in a deep nonreactive saucepan (the acid in the cranberries and vinegar will react with aluminum and uncoated cast iron, causing off-flavors). Bring to a simmer over medium heat, partially cover, reduce the heat, and simmer gently for about 30 minutes, stirring occasionally, until the mixture is as thick as . . . ketchup (watch the pot, not the clock). In a regular blender or food processor, or using an immersion blender, puree the mixture, then strain it through a medium strainer, pressing down hard on the solids. Store covered in the refrigerator for up to 6 weeks. If you are familiar with home canning techniques, you can process it in a water bath to store at room temperature for up to a year.