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Winter Cranberry Ketchup

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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!]”
READY IN:
50mins
SERVES:
50
YIELD:
3 1/2 cups
UNITS:
US

Ingredients Nutrition

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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