Cranberry Balsamic Ketchup

Ugh!  Mondays!  Especially the first Monday after the end of a crazy holiday season.

The Bug went to the doctor because I knew he had pinkeye, and come to find out he had a “whopper” (the pediatrician’s technical term) of a double ear infection.  Fabulous.  Then shortly after we get home, I get the dreaded phone call from the OB’s office.  I failed my one hour glucose test.

But the worst part about it – I missed the cutoff by ONE POINT.  136, versus the threshold of 135.  Seriously?!  So that means I get to spend over three hours on Friday morning sitting in the doctor’s office.  I can’t eat or drink after midnight.  Um, hello, I am pregnant!  Then I get to have blood drawn four times and drink what is basically the equivalent of flat, super concentrated orange soda on an empty stomach.  Fun times!  The only saving grace is that they have WiFi, and I just got an iPad.  So you’ll probably be seeing a lot of activity on my Facebook page on Friday.  And I am betting all of this will be a big ol’ waste of time, because since I am just over the limit, and my test was just a few days after, well, after I made this cake, and after I had been nibbling on these cookies (not gonna mention the ice cream and chocolate chips), odds are I don’t actually have gestational diabetes.  I just need a post-Christmas detox.  I know this happens to tons of women, but it doesn’t make it any less annoying.

Yeah, so I know I’ve had a bit of an obsession with using leftover cranberry sauce.  So I apologize, but you are getting another use for leftover cranberry sauce.  But maybe you’ll find this so interesting that you’ll make up a new batch of cranberry sauce or crack open a can to make it.  So, really I am not sorry.  Because it is yummy.  And because I had such a positive response, both in my own household, and from all of you out there to my Balsamic Ketchup, today I am bringing you Cranberry Balsamic Ketchup.

Cranberry Balsamic Ketchup | Cupcakes  Kale Cips 2013 | 2 wm

Sweet and sour, great for dipping chicken fingers and oven fries and oven sweet potato fries.  Plus, since it is basically just doctored up tomato paste, as with the Balsamic Ketchup, totally counts as a veggie (and actually a touch of fruit, especially if you’ve made your own cranberry sauce).  I also think I am going to try mixing into some burgers, maybe stuffed with some blue cheese or goat cheese.  Stay tuned…

Maybe I will apologize for this though – one last cranberry based dipping sauce is coming on Thursday.  Gotta tell you, with the busyness of the holidays, I’ve just been cobbling together dinners, not developing recipes and recording them and photographing and everything else, so I am a bit behind.  My creativity also went into the cookies, and not so much into everything else I was cooking over the past month or so.  But I’ll catch up, and you’ll get more yummy stuff.  And probably not as much sugar…  oops.

Oh, and if you are eyeing up the chicken fingers in these pics, I still have a tiny bit of recipe refining to do before I share with you.  But I think they will be on the menu next week for another attempt.  The sweet potato fries are coming soon.

Cranberry Balsamic Ketchup | Cupcakes  Kale Cips 2013 | 3 title wmAny good iPad apps that you recommend?

Cranberry Balsamic Ketchup
 
A sweet and sour homemade ketchup with tons of flavor from the addition of cranberry sauce and balsamic vinegar.
Author:
Recipe type: dip, condiment
Ingredients
  • 6 oz can tomato paste
  • ¼ c cranberry sauce
  • ¼ c balsamic vinegar
  • ¼ t kosher salt
  • ⅛ t freshly ground pepper
  • ¼ t paprika
Instructions
  1. Combine all of the ingredients in a bowl and stir until thoroughly mixed.

Enjoy!

Cranberry Balsamic Ketchup | Cupcakes  Kale Cips 2013 | 1 title wm

This recipe was shared with: Thursday’s Treasures

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Disclosure: This post may contain affiliate links. I earn a small percentage from any purchases you may make if you click on them.  These companies have not contacted me.  I use the stuff because I love it.

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