Cranberry catsup is a spiced, tangy condiment that works as a Thanksgiving alternative to plain cranberry sauce. It has more depth, more kick, and pairs beautifully with turkey, ham, and roasted root vegetables.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 25 minutes
- Yield: About 2 cups
Ingredients
- 12 ounces fresh or frozen cranberries (one standard bag)
- 1/2 cup apple cider vinegar
- 1/2 cup packed brown sugar
- 1/4 cup water
- 1/2 medium yellow onion, diced
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- Pinch of black pepper
Instructions
- Combine all ingredients in a medium saucepan over medium heat.
- Bring to a boil, then reduce heat to low and simmer for 20–25 minutes, stirring occasionally. The cranberries will pop and break down.
- Remove from heat and let cool for 10 minutes.
- Blend with an immersion blender (or transfer to a blender) until smooth.
- Strain through a fine-mesh sieve to remove any remaining skins for a smoother texture (optional).
- Transfer to a jar and refrigerate. Keeps for up to 3 weeks.
Tips
- Make this a day or two before Thanksgiving — the flavor improves as it sits.
- For a smoky twist, add 1/2 teaspoon smoked paprika.
- Serve it in a small bowl alongside the turkey, or use it as a glaze on ham during the last 20 minutes of roasting.
Check out more seasonal condiment recipes on our catsup recipes page.