Ketchup: Tomato Cranberry Ketchup

posted by Liz Thomas 10-14-100 11:52 PM

Autralian Women's Weekly Home Library Tomato Cook Book
Tomato Cranberry Ketchup

1 tbsp. olive oil
2 medium (300 g.) onions, finely chopped
2 cloves of garlic, crushed
1 tbsp. crushed fresh ginger root
1 tbsp. ground cumin
2 tsp. ground coriander
2 tsp. ground black pepper
10 medium (2 kilos) tomatoes, peeled and chopped
500 g. frozen cranberries
1 tsp. salt
1/2 cup (100 g.) firmly packed soft brown sugar
1/2 cup (125 ml.) brown vinegar

Heat oil in pan, add onions, garlic, ginger and spices and cook, stirring, until onions are soft. Add remaining ingredients, stir over heat, without boiling, until sugar is dissolved. Simmer, uncovered, about 30 minutes or until mixture thickens.

Push mixture through fine sieve, discard pulp. Pour hot ketchup into hot sterilized bottles, seal immediately.

Makes about 3 cups

Storage – refrigerated for about six weeks.

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