| Servings: 2 cups |
Ingredients
- 2 tablespoons expeller-pressed canola oil
- 4 cloves garlic, crushed
- 1 yellow onion, chopped
- 1/4 cup dark brown sugar
- 1/4 cup tomato paste
- 1 tablespoon dry mustard
- 1/8 teaspoon cayenne pepper
- 5 tablespoons cider vinegar
- 1 cup fresh or frozen and thawed cranberries
- 1 1/2 cup low-sodium vegetable broth
Directions
Heat oil in a medium pot over medium-high heat. Add garlic, onion, pinch of pepper and cook, stirring occasionally, until deep golden brown, 12 to 15 minutes.
Add sugar, tomato paste, mustard and cayenne and cook, stirring constantly until darkened and fragrant, 2 to 3 minutes.
Stir in vinegar and cranberries and continue to cook, stirring often, until cranberries begin to pop, 3 to 4 minutes. Stir in broth, bring to a boil, reduce heat to medium low and simmer until thickened, about 10 minutes. Set aside to let cool slightly.
Transfer contents of the pot to a blender or food processor and purée until smooth. Transfer to a jar, seal tightly and refrigerate.
