Cranberry Catsup Recipe

My buddies Jen at 

Four Marrs and One Venus

and

Julie at

White Lights on Wednesday

 are at it again

with their 

Get Your Chef On Challenge

This month's secret ingredient is  Cranberries!
I do love me some cranberries. From the jellied to the sauced. Doesn't matter.
It doesn't seem like Thanksgiving without the the  beloved canned marked cranberry on the table.

{Source www.wired.com}
And, what's better than a  sandwich made with leftover turkey smeared with cranberries?
Um, nothing, that's what!
But, this is a challenge and, I knew just posting a plate of  canned cranberries was not going to cut it.
I wanted something that was a bit different than the norm but, would still be in keeping with the holiday.   Maybe something that would become a  new tradition. Something that I am always asked to bring. Something that is easy to make yet, tastes gourmet.
That's when I found this recipe at Epicurious.com   Seriously?   Cranberry Catsup? Oh yeah!   It met every one of my requirements.   So, here you go Jen & Julie, my entry into the Get Your Chef On Challenge.   Cranberry Catsup Adapted from Epicurious.com  

Ingredients:

• 1 medium onion, chopped
• 2 cups water
• 3 1/2 cups fresh or frozen cranberries (not thawed; 1 lb)
• 1 (2- by 1/2-inch) strip fresh orange zest
• 1/2 cup plus 2 tablespoons packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 teaspoon Chinese five-spice powder
• 1 1/2 teaspoons salt

Simmer the onion in water in a 3- to 4-quart heavy saucepan, (I used my favorite Lodge 3 quart enameled Dutch oven) uncovered, until tender, 10 to 15 minutes. 

Add cranberries and zest and simmer, uncovered, until berries are collapsed, about 10 minutes. 

Discard zest. Purée berries in a food processor, then force through a large sieve into saucepan and discard solids. Or, if you have a food mill, use that.  It's faster and one less step.  Don't have a food mill?  Go get you one! I use mine for homemade spaghetti sauce and applesauce too.

Stir in sugars, five-spice powder, and salt and simmer, stirring occasionally, 5 minutes, to thicken, then cool completely. 

 This recipe makes enough to fill 2 pint

canning jars and can be kept, refrigerated
for up to a month.

 And OMG!

This seriously smells just like Christmas!

And the taste? 

Both savory and sweet!

It in no way tastes like tomato catsup.

This cranberry Catsup 

is PERFECT

for dipping your Thanksgiving turkey in

as well as slathering

all over that leftover sammich the next day.

 I cannot wait to put this on the 

holiday table and watch everyone's faces

when they dig into it!

I am just going to sit back and

wait for the 

Oh. My. God.

moment once their taste buds 

get a hit of

Cranberry Catsup!

Click here to see where else I may be partying this week.

And don't forget to come by on Tuesday's
for the link party.