Easy Cranberry Ketchup Recipes

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CRANBERRY KETCHUP



Cranberry Ketchup image

This recipe was handed down to me from my mother. It may sound like a strange combination of flavors, but once you try it, you won't want to go back to regular ketchup. -Jerome Wiese, Bemidji, Minnesota

Provided by Taste of Home

Time 1h20m

Yield 1-1/2 cups.

Number Of Ingredients 10

1 package (12 ounces) fresh or frozen cranberries
1 large red onion, chopped
2 cups water
3/4 cup sugar
1/2 cup cider vinegar
1-1/2 teaspoons salt
1 cinnamon stick (3 inches)
4 whole allspice
1/2 teaspoon mustard seed
1/2 teaspoon whole peppercorns

Steps:

  • In a large saucepan, combine the cranberries, onion and water. Cook over medium heat until the berries pop, about 15 minutes. Cool slightly. Transfer to a food processor; cover and process until smooth. Return to the pan and bring to a boil. Reduce heat to medium-low. Cook, uncovered, 20 minutes or until mixture is reduced to 2 cups, stirring frequently., Stir in sugar, vinegar and salt. Place cinnamon, allspice, mustard seed and peppercorns on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to cranberry mixture. Cook and stir 25-30 minutes or until thickened., Discard spice bag. Cool ketchup. Store in an airtight container in the refrigerator up to 3 weeks.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

BEST CRANBERRY CHICKEN



Best Cranberry Chicken image

My mom found this recipe years ago, and now it's become a cheap and easy weeknight favorite at my house.

Provided by misscarolb

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h10m

Yield 6

Number Of Ingredients 8

1 tablespoon butter
1 small onion, chopped
3 pounds chicken thighs
⅔ cup ketchup
⅓ cup brown sugar
1 tablespoon apple cider vinegar
1 teaspoon dry mustard powder
1 (8 ounce) can whole berry cranberry sauce

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.
  • Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.
  • Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 526 calories, Carbohydrate 33.8 g, Cholesterol 146.4 mg, Fat 25.7 g, Fiber 0.8 g, Protein 38.9 g, SaturatedFat 7.8 g, Sodium 450.4 mg, Sugar 27.5 g

CRANBERRY KETCHUP



Cranberry Ketchup image

Categories     Condiment/Spread     Cranberry     Orange     Fall     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 8

1 medium onion, chopped
2 cups water
3 1/2 cups fresh or frozen cranberries (not thawed; 1 lb)
1 (2- by 1/2-inch) strip fresh orange zest
1/2 cup plus 2 tablespoons packed light brown sugar
1/2 cup granulated sugar
1/2 teaspoon Chinese five-spice powder *
1 1/2 teaspoons salt

Steps:

  • Simmer onion in water in a 3- to 4-quart heavy saucepan, uncovered, until tender, 10 to 15 minutes. Add cranberries and zest and simmer, uncovered, until berries are collapsed, about 10 minutes. Discard zest. Purée berries in a food processor, then force through a large sieve into saucepan and discard solids.
  • Stir in sugars, five-spice powder, and salt and simmer, stirring occasionally, 5 minutes, then cool completely.

EASY CRANBERRY KETCHUP



Easy Cranberry Ketchup image

This is a recipe from the New England section of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. This condiment adds a piquant flavor to any poultry or pork dish. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories     Sauces

Time 40m

Yield 3 pints

Number Of Ingredients 5

2 1/2 lbs cranberries
5 cups vinegar
2 1/2 cups sugar
2 tablespoons ground cinnamon
1 teaspoon ground cloves

Steps:

  • Cook cranberries in vinegar until they burst open.
  • Rub through a sieve.
  • Add sugar and spices.
  • Simmer until thick.
  • Seal in sterilized jars.

Nutrition Facts : Calories 904.6, Fat 0.8, SaturatedFat 0.1, Sodium 18.5, Carbohydrate 217, Fiber 20.1, Sugar 182.1, Protein 1.7

EASY CRANBERRY APPLESAUCE



Easy Cranberry Applesauce image

This bright pink applesauce is simple enough for a weeknight supper and festive enough for special occasions. It's a favorite with my family and friends and looks fabulous at a Christmas dinner! You can substitute Splenda® for the sugar.

Provided by Annette Zipple Walen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 30m

Yield 6

Number Of Ingredients 7

2 pounds apples - peeled, cored, and cut into 1-inch chunks
1 cup fresh cranberries
¼ cup white sugar
3 tablespoons water
½ teaspoon ground cinnamon
1 pinch salt
1 ½ teaspoons lemon juice

Steps:

  • Stir apples, cranberries, sugar, water, cinnamon, and salt together in a saucepan. Bring to a boil, reduce heat to low, and cook until apples and cranberries are tender, about 20 minutes. Remove from heat.
  • Stir lemon juice into cranberry mixture.
  • Mash cranberry mixture with a wooden spoon or fork to make a chunky sauce.

Nutrition Facts : Calories 119 calories, Carbohydrate 31.4 g, Fat 0.3 g, Fiber 4.5 g, Protein 0.5 g, Sodium 2.1 mg, Sugar 24.7 g

CRANBERRY SAUCE MEATBALLS



Cranberry Sauce Meatballs image

Cranberry sauce isn't just for turkey anymore! Combined with a few other ingredients, the Thanksgiving staple makes a perfect meatball topper. -Tammy Neubauer, Ida Grove, Iowa

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 3-1/2 dozen

Number Of Ingredients 5

2 packages (22 ounces each ) frozen fully cooked Angus beef meatballs
1 can (14 ounces) jellied cranberry sauce
1 cup ketchup
3 tablespoons brown sugar
1 tablespoon lemon juice

Steps:

  • Prepare meatballs according to package directions. , In a large skillet, cook and stir remaining ingredients over medium heat until blended. Stir in meatballs; heat through.

Nutrition Facts : Calories 100 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 266mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 4g protein.

CRANBERRY KETCHUP



Cranberry Ketchup image

Cranberries make a dark, rich red ketchup with a tangy fruit flavor. It is sensational on turkey sandwiches and makes a great glaze for baked ham slices

Provided by southern chef in lo

Categories     Sauces

Time 1h

Yield 6 half pints

Number Of Ingredients 12

2 cups chopped onions
4 cups water
4 slices orange zest, 1 x 3 inch
8 cups cranberries, fresh or frozen
1 cup white wine vinegar or 1 cup rice wine vinegar
1 cup brown sugar, firmly packed
1 cup honey
1 1/2 teaspoons plain salt (non-iodized)
1 cinnamon stick, broken up (3inches)
1 teaspoon allspice berry
1 teaspoon whole cloves
3 slices fresh gingerroot, about the size of a quarter

Steps:

  • In large heavy non-reactive pan, combine the onion, water, and zest.
  • Cover and bring to a boil over medium-high heat; reduce the heat to low, and simmer until the onion is softened (about 10 minutes).
  • Add the cranberries, bring the mixture to a boil, stirring frequently, and simmer until the berries are very soft (about 15 minutes). In a blender, puree half the mixture at a time; rinse out the pan and then return the puree to it.
  • Add the vinegar, sugar, honey and salt. Place the cinnamon, allspice, cloves, and ginger in a small muslin spice bag, tie it up tightly and add to the cranberry mixture. Over medium heat, bring to a boil, stirring frequently; reduce heat to low and cook until very thick (about 30 minutes).
  • Remove the spice bag and ladle the ketchup into 6 sterilized half pint jars, leaving one quarter inch space from the top. Run a rubber spatula around the insides of each jar to release the air bubbles. Wipe each rim clean. Place lid on each jar, tighten screw bands and process in a boiling water bath for 15 minutes.

CRANBERRY KETCHUP



Cranberry Ketchup image

This pungent sweet-and-sour "ketchup" is a versatile condiment on warm meatloaf sandwiches and with paillards of grilled chicken, beef, pork or steamed rice. The concoction is also perfect in place of butter on bread and toast.

Provided by Molly O'Neill

Categories     condiments

Time 30m

Yield One and one-quarter cups

Number Of Ingredients 10

2 cups fresh cranberries
1/2 cup finely chopped red onion
1 1/2 cups apple cider
1/4 cup balsamic vinegar
3 tablespoons honey
1 tablespoon frozen orange juice concentrate
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon salt
Freshly ground pepper to taste

Steps:

  • Place the cranberries, onion and cider in a medium-size saucepan over medium heat. Bring to a boil. Reduce the heat and simmer until the cranberries are soft, about 5 minutes. Transfer the mixture to a food processor and process until smooth. Scrape the mixture back into the saucepan.
  • Stir in the balsamic vinegar, honey, orange juice concentrate, cinnamon, cardamom, salt and pepper. Simmer until the mixture is thickened, about 20 minutes. Let cool. Store, tightly covered, in the refrigerator.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 0 grams, Carbohydrate 59 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 133 milligrams, Sugar 46 grams

CRANBERRY KETCHUP



Cranberry Ketchup image

Provided by Barbara Kafka

Categories     condiments

Time 42m

Yield 8 cups

Number Of Ingredients 9

3 pounds fresh cranberries (12 cups)
1 cup apple cider
3/4 cup apple cider vinegar
1 pound light brown sugar
1 1/2 ounces fresh ginger, peeled and grated (about 2 tablespoons)
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves

Steps:

  • Combine all ingredients in a 5-quart casserole with a tight-fitting lid. Cook, covered, at 100 percent power in a high-power oven for 15 minutes.
  • Uncover and stir well. Cook, uncovered, for 15 minutes.
  • Remove from oven. Pass mixture through a food mill fitted with a fine disk.
  • Pour into sterilized jars. Keep refrigerated.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 0 grams, Carbohydrate 40 grams, Fat 0 grams, Fiber 4 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 11 milligrams, Sugar 32 grams, TransFat 0 grams

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