Cranberry Catsup

Course : Condiments
Serves: 4 - 6
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4 cups fresh cranberries -- 1 pound
2 cups finely chopped onion
2 cups water
4 cups sugar
2 cups white vinegar
1 tablespoon salt
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 tablespoon celery seed
2 teaspoons ground cloves
1 teaspoon pepper

Preparation / Directions:

In 3-quart Dutch oven or saucepan combine cranberries, onion, and water. Bring to boiling. Cover Simmer till berries are easily mashed, about 10 minutes. Puree cranberry mixture in blender or push through sieve. In Dutch oven or saucepan combine cranberry puree, sugar, vinegar, salt, cinnamon, allspice, celery seed, cloves, and pepper. Bring to boiling. Boil gently, uncovered, till mixture is the consistency of catsup, 30 to 35 minutes, stirring occasionally. (Catsup will thicken on cooling.) Remove from heat; skim off foam with metal spoon. Ladle hot catsup into hot, clean pint jars, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath 5 minutes. (Start timing when water returns to boiling.) Makes 2 pints relish.

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