How To Make Our Cranberry & Winter Spice Ketchup

  • Prep time
  • Cook time
cranberry & winter spice ketchup cooked

Ingredients

  • 300g cranberries
  • 100g red onion peeled & diced
  • 1 cloves garlic peeled
  • 1 bay leaves
  • 150ml cloudy apple juice
  • 150ml cider vinegar
  • 1 tsp Colman’s English mustard powder
  • 1 tsp ground mixed spice
  • 1 tsp ground ginger
  • Pinch cracked black pepper
  • Pinch ground cloves
  • 1 star anise
  • 1 cinnamon stick
  • Pinch sea salt
  • 200g light soft brown sugar
  1. Boil together the cranberries, onion, garlic, bay, apple juice & vinegar until the cranberries are tender then puree & pass into a clean saucepan.
  2. Add the remaining ingredients then simmer for 30 minutes stirring frequently until the mixture coats the back of a spoon then pass through a fine sieve.
  3. Place into sterile jars to preserve.

To serve

This goes great with F&Co turkey, chestnut & cranberry burgers & sliders, cured & potted meats and with any cold roast meats left over from your festive roast. The ketchup can be stored in a cool place for up to 3 months as long as the jars have been sterilised.