Cathe's cranberry catsup
2 Pints
Ingredients
| Quantity | 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 |
Directions
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.