Cranberry Ketchup Recipe (2024)

Apple cider- I’m British- does this mean cider, the alcoholic drink made from apples, or apple cider vinegar?

@ Sarah T, Apple cider in North America refers to the pre-ferment for the alcoholic beverage. To make a suitable replacement, take 2 apples, slice and simmer in about 500 - 700 ml of water, until soft. (approx 15 minutes on med. heat) strain and press apples and water through a fine wire mesh sieve, then strain again through a cheesecloth. Refrigerate. It should be a caramel colorTo make a spiced cider beverage, simmer the above mixture with a mulled spice mix

Delicious! Initially served with tourtiere but the leftovers were great on chicken, turkey and pork. I put it on savory waffles and even plain yogurt and granola

Oh, also, used a blender instead of a food processor for one batch with perfect results. I think that a stick blender would work as well.

Sarah T: I think they mean fresh apple cider, not hard/alcoholic apple cider. It is less filtered and less filtered than apple juice and isn't pasteurized. Here is a link: https://www.livestrong.com/article/482372-how-to-use-apple-juice-instead-apple-cider/

Made this to accompany Sam Sifton’s Tourtiere for Christmas appetizers and it was perfection. My kids loved it so much I put the remainder in a few small canning jars for them to take home. I’m actually making more right now and braising pork to make the Tourtiere again tomorrow since it disappeared so quickly.

Made this twice - once with fresh cranberries, once with frozen. Followed the recipe as written otherwise. Both were superb.

I cooked this for an hour to get it to thicken, rather than 20 minutes. It's extremely tart (maybe because of the longer cooking.) I might sweeten it more, and will need to try it with something meaty before deciding if I like it. Hoping this can be a good alternative ketchup after removing tomatoes from my diet.

A few people mentioned finding this ‘tart’, but I found it overly sweet. I made it according to the recipe and have tried it on chicken and ground beef. I also tried adding Dijon mustard and using it as a glaze for ham, which wasn’t too bad. Not my favourite.

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This ketchup is absolutely delicious, especially when served with Tortiere, which I prepared to bring Christmas Day. I didn't have Cardamom, so used ground cumin instead. I would increase, slightly, the amount of spice, so it's just a slightly larger hint of spice. The Christmas Dinner guests loved it and were sorry there wasn't much left over to have the next day with leftovers.

This is similar to an Epicurious tomato cranberry preserve recipe that is linked to one of their tourtiere recipes. Their recipe is similar to this one but calls for adding a can of whole tomatoes and uses cider vinegar (not apple cider). I’ve been making it every Christmas Eve for about 20 years and it is the perfect accompaniment to the tourtiere.

Second time around, I omitted the cardamom. I love cardamom but, here (served with tourtière), it was just the wrong note. (although I expect it might be quite excellent on a turkey panini)?

I used a stick blender - big mess - but ultimately got the result. Too small a quantity in the pan I used and so I put it in a smaller jar to blend and am still picking it out of my hair! Will use food processor the next time - there will be a next time - it's lovely! But I'm also inclined to strain it as I find the the seeds annoying. But then again, maybe that will lessen with a different blending method. I just used two tbsp of orange juice (what I had). Might try zest next time.

I need to buy a can of frozen orange juice only to use a tablespoon? What can I sub in here?

This was surprisingly terrific. I don't know what I expected, but the result was far beyond what I had imagined. So perfectly tart. Nothing ugly sweet about it, in the least. Really great.

I was wondering if you canned this what would be the processing time in a water bath?

@ Sarah T, Apple cider in North America refers to the pre-ferment for the alcoholic beverage. To make a suitable replacement, take 2 apples, slice and simmer in about 500 - 700 ml of water, until soft. (approx 15 minutes on med. heat) strain and press apples and water through a fine wire mesh sieve, then strain again through a cheesecloth. Refrigerate. It should be a caramel colorTo make a spiced cider beverage, simmer the above mixture with a mulled spice mix

This is very vinegary. I added triple the honey.

Sarah T: I think they mean fresh apple cider, not hard/alcoholic apple cider. It is less filtered and less filtered than apple juice and isn't pasteurized. Here is a link: https://www.livestrong.com/article/482372-how-to-use-apple-juice-instead-apple-cider/

In the US, apple cider also has a non-alcoholic version. It is likely that for which this recipe calls.

Have 2 questions, can you use dried cranberries? And I never quite know what apple cider is for American recipes. Is it fermented cider, or just plain apple juice? Thank you for any help!

Apple cider- I’m British- does this mean cider, the alcoholic drink made from apples, or apple cider vinegar?