Cranberry Ketchup

Ingredients

• 0.5 teaspoon five-spice powder chinese
• 3.5 cups cranberries fresh thawed (not ; 1 lb)
• 0.5 cup granulated sugar 
• 0.5 cup brown sugar light packed
• 1 medium onion chopped
• 0.5 inch orange zest fresh
• 1.5 teaspoons salt 
• 2 cups water 

Equipment

• food processor
• sauce pan
• sieve

Directions

1. Simmer onion in water in a 3- to 4-quart heavy saucepan, uncovered, until tender, 10 to 15 minutes.
2. 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.
3. Stir in sugars, five-spice powder, and salt and simmer, stirring occasionally, 5 minutes, then cool completely.
4. • Cranberry ketchup keeps, chilled in an airtight container, 1 month.