Title: Cathe's Cranberry Catsup
Categories: Herb
Yield: 2 Pints

4	c	Cranberries, fresh (1 pound)
2	c	Onion, finely chopped
2	c	Water
4	c	Sugar
2	c	Vinegar, white
1	ts	Pepper
1	tb	Salt
1	tb	Cinnamon, ground
1	tb	Allspice, ground
1	tb	Celery seeds
2	ts	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 1/2 inch, and put lids on jars. Put in boiling water for 5 minutes. By on

previous

next