Cranberry Catsup

the.instructor's picture

May. 11, 2011


Fresh cranberries 1 Pound (4 Cups)
Finely chopped onion 2 Cup (32 tbs)
Water 2 Cup (32 tbs)
Sugar 4 Cup (64 tbs)
White vinegar 2 Cup (32 tbs)
Salt 1 Tablespoon
Ground cinnamon 1 Tablespoon
Ground allspice 1 Tablespoon
Celery seed 1 Tablespoon
Ground cloves 2 Teaspoon
Pepper 1 Teaspoon


In 3-quart Dutch oven or saucepan combine cranberries, onion, and water.

Bring to boiling.


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.)

Recipe Summary

Difficulty Level: Easy
Preparation Time: 10 Minutes
Cook Time: 40 Minutes
Ready In: 50 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 3604Calories from Fat 70

 % Daily Value*

Total Fat 8 g12.9%

Saturated Fat 1.49 g7.5%

Trans Fat 0 g


Sodium 5940.8 mg247.53%

Total Carbohydrates 921 g306.9%

Dietary Fiber 42.86 g171%

Sugars 832 g

Protein 10 g20.5%

Vitamin A 9.3% Vitamin C 168.5%

Calcium 70.1% Iron 65.8%

*Based on a 2000 Calorie diet