Spiced Fig and Cranberry Ketchup

Ketchup recipe Ketchup recipe
8 people 35 minutes 10 minutes


  • 0.5 tsp Chilli Powder
  • 125 g Dried Figs
  • 100 g Fresh Cranberries
  • 0.5 tsp Ground Cinnamon
  • 0.5 tsp Ground Coriander
  • 0.5 tsp Ground Cumin
  • 1 tbsp Light Brown Sugar
  • 3 tbsp Red Wine Vinegar
  • 680 g SuperValu Tomato Passata


  1. Blitz the figs, cranberries, vinegar, brown sugar and spices in a blender until well combined.
  2. Pour this mixture into a saucepan with the passata and cook over a medium-high heat until it begins to boil. Reduce the heat and simmer, stirring often, for about 30 minutes, until it thickens and reduces by a third.
  3. Serve with Scotch eggs (see our recipe). The ketchup will keep for up to two weeks in the fridge.
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