Copy Icon
Twitter Icon

Description

I was considering ketchup the other day. Of course I was. I mean, who doesn't? Right? Ahem. At any rate, it's often written as tomato ketchup on bottles. Sure, we shorten it to ketchup: "Hey, pass the ketchup," "Oh poo, I got ketchup on my tie." See? But the fact remains that the word tomato usually...

Cooking Time

Preparation Time :0 Min

Cook Time : 0 Min

Total Time : 0 Min

Ingredients

Serves :
  • 1 bag o' cranberries


  • 1 1/2 cups water


  • 1/2 large yellow onion, chopped


  • 4 oz cider vinegar (1/2 cup)


  • 4 oz brown sugar


  • 1 tablespoon plus 1 teaspoon fish sauce


  • 1 1/2 teaspoons salt (or to taste, of course)


  • 1 teaspoon cinnamon


  • 3/4 teaspoon five spice powder


  • 1 1/2 teaspoons yellow mustard seeds


  • 1 teaspoon celery seed


  • 2 teaspoons worcestershire sauce

Directions

  • Bring to a boil, cook for ten minutes, puree and then turn heat to low-ish and let reduce until it's as thick as you want.  Stir every few minutes to prevent sticking. Once you take it off the heat, you can strain the ketchup to remove all the little bits of cranberry skin and seeds.  Or not, if you want it more rustic.
  • Cranberries do have a fair amount of pectin in them, so it will thicken as it cools.