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Appetizers & Sides

Homemade Ketchup with Tomatoes and Fresh Cranberries


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Ingredients

125 g (1cup) Patience Fruit & Co Fresh Organic Cranberries

1 170-g can tomato paste

45 ml (3 tablespoons) cider vinegar

30 ml (2 tablespoons) brown sugar

2.5 ml (1/2 teaspoon) onion powder

1 ml (1/4 teaspoon) cinnamon

1 ml (1/4 teaspoon) mustard powder

1 ml (1/4 teaspoon) salt

125 ml (1/2 cup) apple juice, no added sugar

Preparation time 30 minutes
Cooking time 20 minutes Portions 8 servings

Putting ketchup on fries, a hamburger or even shepherd’s pie seems as natural as walking or talking. It’s a culture-based habit found in most North American households.

So here’s an unpretentious recipe for the very best homemade ketchup! With less salt and sugar than the most popular version, our Homemade Ketchup with Tomatoes and Fresh Cranberries is bound to please.

Bonus: you can make it for a fraction of the cost of the store-bought version!

Ingredients

125 g (1cup) Patience Fruit & Co Fresh Organic Cranberries

1 170-g can tomato paste

45 ml (3 tablespoons) cider vinegar

30 ml (2 tablespoons) brown sugar

2.5 ml (1/2 teaspoon) onion powder

1 ml (1/4 teaspoon) cinnamon

1 ml (1/4 teaspoon) mustard powder

1 ml (1/4 teaspoon) salt

125 ml (1/2 cup) apple juice, no added sugar

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Steps

  1. Combine all ingredients in a small pan. Bring to a boil and let simmer for 10 minutes or until the cranberries burst.

  2. Turn off heat and let rest for 15 minutes.

  3. Process with a hand blender if you want to have the same consistency as store-bought ketchup.

  4. Pour into a jar and refrigerate for at least 24 hours.

Recommendations

Will keep for three weeks in the fridge.

Une filiale de Fruit d'or

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