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Fresh Cranberry Catsup

2 LB Fresh Cranberry, washed
1 C Yellow Onion, finely chopped
1 C Water
1 C Sugar
1 C Haserot White Vinegar
2 tsp Natural Pak Ground Cinnamon
1 ½ tsp Natural Pak Ground Cloves
1 ½ tsp Natural Pak Allspice
1 ½ tsp Salt
1 tsp Natural Pak Celery Seed
1 tsp Natural Pak Ground Black Pepper
Combine the cranberries, onion and water in medium saucepan.
Bring to a boil, reduce the heat, cover and simmer until berries are soft - about 12 minutes.
Press the berries through a food mill to remove all the skins.
Return berries to pan and add sugar, vinegar, and all the spices - bring back to boil - lower heat.
Simmer uncovered for 15 minutes or until the liquid has evaporated and the catsup is thickening.
Skim the foam from the catsup as it reduces and discard.
May be used as a warm sauce at this stage; 2-3 ounces per serving of duck OR
Refrigerate catsup after cooling and serve as chilled dipping sauce at later time.
May be used with Roasted Pork, poultry or game.
Sauce recipe Yield: 1 Quart