Winter Cranberry Ketchup

Ingredients

• 2 teaspoons canola oil
• 1 tablespoon fresh garlic, minced
• 2 cups onions, chopped

• 1 (12 ounce) bag cranberries
• 3/4 cup granulated sugar
• 1/2 teaspoon ground allspice
• 1 teaspoon ground coriander
• 1 cup pitted prunes, coarsely chopped
• 1/3 cup red wine vinegar
• 1 dash salt (or to taste)
• 1 dash ground black pepper (or to taste)

Directions

1. 1

   In a heavy saucepan, heat oil with ginger & onions over low heat for 10 minutes.

2. 2

   Add cranberries, sugar, allspice, coriander, prunes & vinegar, & let sauce simmer gently for 25 minutes, stirring 2 or 3 times. Stir in salt & pepper to taste.

3. 3

   In a blender or food processor, puree the cooked mixture, then transfer to a container with a tight-fitting lid & let the ketchup cool.

4. 4

   Keep covered, in the refrigerator for up to 30 days.