How To Make Our Cranberry & Winter Spice Ketchup

Name: How To Make Our Cranberry & Winter Spice Ketchup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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

10 mins
30 mins

Recipe by

Jeff Baker

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

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Method

Boil together the cranberries, onion, garlic, bay, apple juice & vinegar until the cranberries are tender then puree & pass into a clean saucepan.
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.
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.