Serve this festive ketchup alongside your meat pies during your next holiday feast.
Ингредиенты
- 1 onion, chopped
- 1 garlic clove, chopped
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 ml) tomato paste
- 1 cup (105 g) fresh or frozen cranberries
- ¼ cup (60 ml) cranberry or orange juice
- 2 tbsp (30 ml) maple syrup
- 2 tbsp (30 ml) apple cider vinegar
- 1 tsp sugar
- 1 tsp sweet paprika
- ½ tsp (2.5 ml) prepared horseradish
- ¼ tsp (1 ml) Worcestershire sauce
Инструкция
- In a small pot over medium heat, brown the onion and garlic in the oil, about 5 minutes. Add the tomato paste and cook for 1 minute, stirring constantly. Add the remaining ingredients. Bring to a boil and simmer for 5 minutes or until the cranberries burst and start to break down. Season with salt and pepper. Let cool.
- In a personal blender fitted with the grinding blade, purée the mixture until smooth. Add a bit of water if it’s too thick. Strain through a sieve placed over a bowl. Transfer to a jar. Cover and refrigerate.
- Serve with the meat and confit duck pies. The ketchup will keep for 2 weeks in the refrigerator.
