Winter Cranberry Ketchup

• 2 teaspoons canola oil
• 1 tablespoon fresh garlic, minced
• 2 cups onions, chopped
• 1 (12 ounce) bag cranberries
• 34 cup granulated sugar
• 12 teaspoon ground allspice
• 1 teaspoon ground coriander
• 1 cup pitted prunes, coarsely chopped
• 13 cup red wine vinegar
• 1 dash salt (or to taste)
• 1 dash ground black pepper (or to taste)

1. In a heavy saucepan, heat oil with garlic & onions over low heat for 10 minutes.
2. Add cranberries, sugar, allspice, coriander, prunes & vinegar, & let sauce simmer gently for 25 minutes, stirring 2 or 3 times.
3. Stir in salt & pepper to taste.
4. In a blender or food processor, puree the cooked mixture, then transfer to a container with a tight-fitting lid & let the ketchup cool.
5. Keep covered, in the refrigerator for up to 30 days.

canola oil, fresh garlic, onions, cranberries, sugar, ground allspice, ground coriander, prunes, red wine vinegar, salt, ground black pepper

Taken from www.food.com/recipe/winter-cranberry-ketchup-368190 (may not work)