Cathe's cranberry catsup

Yield: 2 Pints

Measure Ingredient
4 cups Cranberries, fresh (1 pound)
2 cups Onion, finely chopped
2 cups Water
4 cups Sugar
2 cups Vinegar, white
1 teaspoon Pepper
1 tablespoon Salt
1 tablespoon Cinnamon, ground
1 tablespoon Allspice, ground
1 tablespoon Celery seeds
2 teaspoons Cloves, ground

In 3-quart Dutch oven, combine cranberries, onion and water; bring to a boil. Cover and simmer 10 minutes (or until berries are easily mashed).

Puree mixture or push through a sieve. In Dutch oven, combine puree, sugar, vinegar and spices; bring to a boil. Boil gently, uncovered, for 30 to 35 minutes, or until the mixture is the consistency of catsup. Stir occasionally to prevent sticking (mixture will thicken).

Remove from heat; skim off foam. Ladle into hot canning jars, leaving ½ inch, and put lids on jars. Put in boiling water for 5 minutes.

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