Cranberry Ketchup

• Vegan
• Gluten free

• Produce

  • 2 cups Cranberries, fresh or frozen

• Baking & Spices

  • 2 pinches Allspice
  • 2 pinches Clove powder
  • 2 pinches Nutmeg
  • 2 pinches Sea salt
  • 1/4 cup Sweetener

• Oils & Vinegars

  • 1/4 cup White wine vinegar

• Liquids

  • 1/4 cup Water

Found on forestandfauna.com

Description

Ingredients

• 2 cups cranberries (fresh or frozen)
• ¼ cup sweetener of your choice (honey, coconut nectar, etc)
• ~ Note: or use 1 cup leftover sweetened cranberry sauce in place of whole cranberries and sweetener
• ¼ cup white wine vinegar
• ¼ cup water
• 2 pinches clove powder
• 2 pinches allspice*
• 2 pinches nutmeg*
• 2 pinches sea salt
• *For AIP omit allspice and nutmeg - instead you can use 1 pinch of mace

Directions

• If using frozen cranberries add all ingredients into a sauce pot and simmer together until cranberries are soft.
• Blend ingredients together in a high speed blender.
• Pour blended cranberry ketchup into a sauce pot and simmer over medium heat for 8 minutes. (You dont have to heat it up, but I find it makes a much smoother ketchup when heated after blending. But feel free to blend and serve raw if youd like to.)
• Its then ready to serve warm or cooled.
• Note: I start out with a pinch of each spice and add more to taste from there. The allspice and clove really give it that real ketchup flavor, but it doesnt take much!
• After heating, I pour the cranberry ketchup into a glass jar, leave the lid off until fully cool, and store in the fridge for up to 2 weeks. I love to serve it with my paleo sweet potato fries.