Cranberry Ketchup

Preparation time: 5 minutes
Cooking time: 20 minutes
Servings: 1 1/2 cups (1 tbsp = 1 serving)

Ingredients
Fresh or frozen cranberries (12 oz)
Sweet onion (1/2 cup), chopped
Water (2 cups)
Apple cider vinegar (1/2 cup)
Sugar (1/2 cup)
Ground cinnamon (1/4 tsp)
Ground allspice (1/4 tsp)
Ground mustard seeds (1/4 tsp)
Freshly ground black pepper

Instructions
In a small saucepan, add the cranberries, onion, and water. Bring to a boil, reduce the heat, and simmer, covered until the cranberries are softened, about 10 minutes.
Remove the pan from the heat, and using an immersion blender, puree the cranberries. If you don't have an immersion blender, you can use a traditional blender, and then return the mixtur to the saucepan.
Stir in the vinegar, sugar, cinnamon, allspice, musterad seeds, and pepper, and simmer, uncovered, stirring regularly, until thickened, 5-10 minutes.

Nutrition Tip: Cranberries re a rich source of antioxidants and contain anticarcinogenic properties. The tannin present in cranberries increases urine acidity and inhibts bacteria from attaching to the bladder and urinary tract.

Nutrition
Calories 25, Cargohydrates 6g, Fiber 1g, Phosphorus 3mg, Potassium 20mg, Sodium 1mg.