Slow Cooker Cranberry Catsup provides some zing and a splash of bright color to appetizers and cheese boards. If you’ve got a New Year’s open house or party planned, this is an easy-to-prepare addition to your spread. It’s also perfect for toting to someone else’s party (along with some nice cheese and crackers)—and you can bet nobody else will be bringing something this unique!
This recipe is inspired by prolific cookbook author Jeanne Jones’ recipe from her Cook It Light book. All I really did was make it into a slow cooker recipe and modified the ingredients a bit. The catsup itself is savory, sweet, zingy and holiday-spiced all at once. Truly, this Cranberry Catsup has got it all. Whether you use this for entertaining, or just keep it on hand for enhancing turkey sandwiches (hello leftovers!), I think you’ll enjoy this beautiful and tasty catsup.
The day after shooting this photo, my husband and I hosted our large holiday party and I used the Slow Cooker Cranberry Catsup on our cheese board and also in an easy appetizer for the buffet. I’d seen so many sweet-potato “toast” recipes around the Internet this year, and when I saw fellow Registered Dietitian Katie Morford’s version here , I decided to make sweet potato bruschetta using her basic instructions (thanks, Katie!). I roasted the sweet potato slices until lightly browned and quite crisp. For the topping, I took the easy route and spread the slices with a soft honeyed goat cheese and added a small spoonful of the Slow Cooker Cranberry Catsup for a tasty garnish. Scrumptious and our guests loved them!
- 1 pound cranberries
- 3/4 cup finely chopped onion
- 1/2 cup water
- 1/2 cup real maple syrup
- 1/2 cup white vinegar
- 1 tsp. ground cinnamon
- 1 tsp. salt
- 3/4 tsp. ground allspice
- 1/2 tsp. ground cardamom
- 1/4 tsp. ground cloves
- 1/4 tsp. ground pepper
- pinch red pepper flakes
- Rinse the cranberries in a colander, then process them briefly in a food processor or chopper until they are roughly chopped (I used my food chopped and did it in a few small batches).
- Add the chopped berries, onion and all the rest of the ingredients to the slow cooker crock. Cook on LOW for 3 hours, stirring once or twice during cooking. Turn off the slow cooker, remove the lid and let the mixture cool for 1 hour until cool enough to transfer to a food processor/chopper.
- Process the catsup until smooth, then chill until serving time.
- Cranberry Catsup will keep, covered, in the refrigerator for 1 week (stir before using).