Cranberry Ketchup
1 pound cranberries
1 onion - finely chopped
1/2 cup white distilled vinegar
1 cup sugar
3/4 tsp. ground cloves
3/4 tsp. ground ginger
3/4 tsp. ground allspice
1/2 tsp. salt
3/4 tsp. celery seed
and a dash of pepper.
Bring 1/2 cup water to a boil. Add cranberries and chopped onion to boiling
water. Simmer 10 to 12 minutes. Puree the berry mixture with liquid through
sieve or food mill. Discard skins. Place the puree back into the pan and add the
remaining ingredients. Boil and cook uncovered for approx. 10 to 15 minutes
stirring occasionally until most of the liquid is gone. Skim foam off. Cool and
refrigerate. Makes approximately 2 cups.