gluten-free eats

This is a sweeter variation of my Rhubarb Ketchup recipe. It's delicious on fried things and also pancakes.

Makes 2 cups/48 dl in 40 minutes

Ingredients

• 330 g cranberries (doesn't matter if frozen or fresh) 
• 60 g white sugar
• 1/8 tsp allspice
• 3/4 tsp ginger powder
• 60 ml port
• 60 ml apple cider vinegar
• 3 tsp cornstarch
• 1/2 tsp cold water
• 1/2 tsp balsamic vinegar

Tools

• Large bowl
• Medium saucepan
• Immersion blender
• Non-reactive vessel to blend in

( Let's Cook! )