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Method

  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.