- 1 medium yellow onion, chopped
- 2 cups water
- 1 (2-inch) strip of orange zest
- 1/2 cup plus 3 tablespoons packed light brown sugar
- 1/2 teaspoon Chinese five spice powder
- 1/2 cup sugar
- 1 1/2 teaspoons salt
In a 3-4 quart sauce pan, simmer onion and water uncovered until onion is tender (10-15 min). Add cranberries and orange zest and simmer, uncovered, until berries collapse (about 10 minutes). Remove zest, puree cranberries in a food processor and strain through a fine mesh strainer into a heavy sauce pan.
Discard solids (pulp). Stir in sugars, Chinese Five spice powder, and salt. Simmer, stirring occasionally, for 5 minutes, then cool completely.
Ketchup will hold for 1 month under refrigeration in an air tight container.
Makes 3 cups.
Recipe courtesy of Jeff Pacula.