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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Found in the 1997 cookbook, Vegetarian Planet, this is, for me, a most unusual condiment! [Edited on 28 Dec 2010 to correct my garlic/ginger error!] Ingredients:
2 teaspoons canola oil |
1 tablespoon fresh garlic, minced |
2 cups onions, chopped |
1 (12 ounce) bag cranberries |
3/4 cup granulated sugar |
1/2 teaspoon ground allspice |
1 teaspoon ground coriander |
1 cup pitted prunes, coarsely chopped |
1/3 cup red wine vinegar |
1 dash salt (or to taste) |
1 dash ground black pepper (or to taste) |
Directions:
1. In a heavy saucepan, heat oil with garlic & onions over low heat for 10 minutes.
2. Add cranberries, sugar, allspice, coriander, prunes & vinegar, & let sauce simmer gently for 25 minutes, stirring 2 or 3 times. Stir in salt & pepper to taste.
3. In a blender or food processor, puree the cooked mixture, then transfer to a container with a tight-fitting lid & let the ketchup cool.
4. Keep covered, in the refrigerator for up to 30 days.
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