In holiday food magazines, I see lots of cranberry sauces with savory elements. Those might include onion, vinegar, rosemary and/or thyme, and less sugar than the typical cranberry sauce recipe. Cranberry beet ketchup may be the ultimate savory cranberry sauce.
Here it is on a potato waffle, which I promise to get in the recipe index soon.
For many in my generation, the very word “ketchup” immediately brings to mind Carly Simon bleating “Anticipation” over an endless wait for the tomato variety to emerge from the Heinz bottle. But pectin-heavy fruits make great ketchup. Cranberries teem with pectin, which has tons of health benefits that you can read about here.
And if you feel like you’re overdoing the sweets this time of year, cranberry ketchup’s your buddy. You know, if you’re someone who starts to mildly pig out around Halloween, building to utter debauchery by New Year’s Eve. Cranberry ketchup makes a great sauce for turkey, and is perfect for day-after turkey sandwiches. It pairs beautifully with game, should you eat it. I don’t, but in Michigan, everybody knows and loves a hunter.
This recipe has been inspired by one in American Cooking: The Northwest, by Dale Brown and the editors of Time Life Books (1970). I’ve adapted it a bit, including not pureeing the final mixture. I guess, for some people, it ain’t ketchup if it ain’t pureed. If you’re one of them, feel free to throw the whole thing in a blender at the end. Otherwise, enjoy this unusual take on traditional cranberry sauce.
Sweet Savory Cranberry Beet Ketchup: The Recipe