|Tomato puree||2 Cup (32 tbs)|
|Tomato juice||2 Cup (32 tbs)|
|Cider vinegar||1 Cup (16 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Dry mustard||1 Teaspoon|
|Cinnamon sticks||2 Inch|
|Whole allspice||1⁄2 Teaspoon|
|Celery stalk with leaves||2|
In a large, heavy saucepan, combine tomato puree, tomato juice, cider vinegar, honey, salt, and mustard.
Place over medium heat and bring to a boil.
Put cinnamon and allspice in a spice bag; add to catsup mixture; then add celery and onions.
When mixture reaches boiling point, reduce heat and cook, uncovered, until catsup is thick (about three hours).
Stir occasionally during cooking.
Remove spice bag, celery and onions.
Pour into heated glass container with tight fitting lid; cool at room temperature, then store in refrigerator.