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Cranberry Catsup

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Ingredients
  Cranberries 16 Ounce (1 Package)
  Chopped onion 2 Cup (32 tbs)
  Sugar 4 Cup (64 tbs)
  White vinegar 2 Cup (32 tbs)
  Ground cinnamon 1 Tablespoon
  Ground allspice 1 Tablespoon
  Celery seed 1 Tablespoon
  Ground cloves 2 Teaspoon
  Ground black pepper 1 Teaspoon
Directions

In 3-quart Dutch oven combine cranberries, onion, and 2 cups water.
Bring to boiling.
Cover and simmer till berries are easily mashed, 10 minutes.
Puree cranberry mixture in blender or push through sieve.
In Dutch oven combine cranberry puree, sugar, vinegar, seasonings, and 1 tablespoon salt.
Bring to boiling.
Boil gently, uncovered, till mixture is consistency of catsup, 30 to 35 minutes, stirring occasionally.
Remove from heat; skim off foam.
Ladle into hot canning jars, leaving 1/2-inch headspace.
Adjust lids.
Process in boiling water bath 5 minutes (start timing when water returns to boiling).

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Ingredient: 
Cranberry

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