This recipe requires a lot of work. But it is all worth the effort. It’s from Nigella Christmas.
I replaced the red chilli from the original recipe with a medium red bell pepper and also changed the finishing of the ketchup to fit the equipment I have at home.
The ketchup is great with turkey, cheese platters and meatballs.
And I’m sure you’ll come up with some more suggestions when you have made it.
Ingredients (makes about 1 litres)
- 500 g fresh cranberries
- 1 long (or 2 short) cinnamon sticks
- 2 star anise
- 1 x 3 cm piece of fresh ginger (unpeeled and sliced)
- 1 medium red bell pepper (in large pieces)
- 1 orange (zest and juice)
- 1/2 tsp ground cloves
- 250 ml cider vinegar
- 250 ml water
- 250 g packed light brown sugar
- 1 tsp salt
- 1 x 400 g can chopped tomatoes
- 55 g caster sugar
- Put all the ingredients, except for the caster sugar, into a wide, medium-sized saucepan.
- Stir well with a wooden spoon.
- Put on the heat and bring to the boil.
- Turn down the heat to let it simmer, uncovered, for 30 minutes.
- Take the pan off the heat and let the contents cool a bit.
- Take out the star anise and cinnamon sticks.
- Work the mixture through a food mill into a second pan.
- Or when, as is the case for me, you don’t have a food mill: puree the mixture with a hand held mixer before sieving into a second pan.
- Add the caster sugar, stir well, reheat till it comes back to the boil and let it boil for 10 minutes.
- Stir occasionally.
- Pour the ketchup into sterilized bottles using a funnel.
- Close the bottles tightly.
- Make up to 1 month before using.
- Store in a cool, dark place.
- Keeps up to 6 months.
- Makes a great gift in small bottles or jars.