Tomato and Cranberry Sauce

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makes about 1½ litres


  • 2 cans chopped tomato
  • 2 long red chillies chopped
  • 200g cranberries (frozen or dried if you prefer sweetened)
  • 150g Brown sugar
  • 50ml olive oil
  • 1 tbsp brown mustard seeds
  • 1 onion chopped
  • 50g ginger chopped
  • 3 garlic cloves chopped
  • 2 green apples peeled and chopped
  • 150ml malt or cider vinegar
  • 1 tsp salt (to taste)


Combine garlic, chillies, ginger and onion  in a food processor and blend. Heat the oil in a saucepan and fry off the mustard seeds until they pop. Add the onion mix and stir. Add the salt, tomatoes,vinegar,sugar and apple and cook until the apples are tender. Puree with a stab blender or food processor then add the cranberries. Cook for about ½ hour until the mixture has thickened. Pour into sterilised jars and seal. Serve with turkey pasties, or with roast turkey, sliced meats or combine in a  sandwich with your favourite filling.