Directions:
- In a large saucepan, combine the cranberries, onion and water. Cook over medium heat until the berries pop, about 15 minutes. Transfer to a food processor; cover and process until smooth. Return to the pan and bring to a boil. Reduce heat to medium-low. Cook, uncovered, for 20 minutes or until mixture is reduced to 2 cups, stirring frequently.
- Stir in the sugar, vinegar and salt. Place the cinnamon, allspice, mustard seed and peppercorns on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the cranberry mixture. Cook and stir for 25-30 minutes or until thickened.
- Discard spice bag. Cool ketchup. Store in an airtight container in the refrigerator for up to 3 weeks. Yield: 1-1/2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 21.23 Kcal (89 kJ) | ||
| Calories from fat | 0.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Cholesterol | 0.04mg | 0% | |
| Sodium | 147.36mg | 6% | |
| Potassium | 13.91mg | 0% | |
| Total Carbs | 4.98g | 2% | |
| Sugars | 4.44g | 18% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 0.07g | 0% | |
| Vitamin C | 1mg | 2% | |
| Calcium | 4.1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 58.29 Kcal (244 kJ) | ||
| Calories from fat | 1.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.19g | 0% | |
|---|---|---|---|
| Cholesterol | 0.12mg | 0% | |
| Sodium | 404.64mg | 6% | |
| Potassium | 38.2mg | 0% | |
| Total Carbs | 13.67g | 2% | |
| Sugars | 12.19g | 18% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 0.2g | 0% | |
| Vitamin C | 2.7mg | 2% | |
| Calcium | 11.4mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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