1 package (12 ounces/340 g) fresh or frozen cranberries
1 large red onion, chopped
2 cups (475 ml) water
3/4 cup (150 g) sugar
1/2 cup (120 ml) cider vinegar
1 1/2 teaspoons (10 g) salt
1 cinnamon stick (3 inches)
4 whole allspice
1/2 teaspoon (3 g) mustard seed
1/2 teaspoon (3 g) whole peppercorns


In a large saucepan, combine the cranberries, onion and water. Cook over medium heat until the berries pop, about 15 minutes. Cool slightly. 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, 20 minutes or until mixture is reduced to 2 cups (475 ml), stirring frequently.

Stir in sugar, vinegar and salt. Place 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 cranberry mixture. Cook and stir 25-30 minutes or until thickened.

Discard spice bag. Cool ketchup. Store in an airtight container in the refrigerator up to 3 weeks. Yield: 1½ cups (350 ml).