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

Method

Mix berries, spices and sugar thoroughly in large bowl (I use my hands)

Transfer to saucepan, add port and vinegar.

Simmer until all cranberries are popped

Stir cornstarch and water to a uniform non-Newtonian slurry.

Add slurry to saucepan, stir until pink gets fully red again, remove from heat and let stand covered for 15 minutes

Transfer to a suitable vessel for immersion blending. Splash in balsamic vinegar.

Blend until uniform. Let cool for 30 minutes. Dispense into clean jars or squeeze bottles. Keep refrigerated.