Spicy Cranberry Ketchup

Spicy Cranberry Ketchup

Serve festive Spicy Cranberry ketchup with chicken, turkey or pork.  A festive cranberry ketchup is amped up with ginger and hot sauce. (The recipe yields extra ketchup; this can be kept in the freezer for up to 1 year. 

Ingredients:
1 bag (12 oz/340 g) fresh or frozen cranberries, about 3 1/2 cups 
2/3 cup (150 mL) honey
1/2 cup (125 mL) cranberry juice

2 tablespoons rice vinegar

1 tablespoon sriracha

2 teaspoons finely grated ginger

1 teaspoon finely grated orange zest

Large pinch salt

Directions:

Place ingredients in a medium saucepan over medium high heat.  When it comes to a boil, reduce heat to maintain a vigorous simmer.  Cook, stirring occasionally, for 8 minutes - most skin will have split.  Remove from heat.  Cool 5 minutes then puree in blender until smooth.  Pass through a fine-mesh strainer, discarding solids.  Transfer to an airtight container.  Cool completely.  Cover and refrigerate up to 2 weeks.  Serve at room temperature.