| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
Condiments, Cathe |
2 |
Pints |
INGREDIENTS
| 4 |
c |
Cranberries, fresh (1 pound) |
| 2 |
c |
Onion, finely chopped |
| 2 |
c |
Water |
| 4 |
c |
Sugar |
| 2 |
c |
Vinegar, white |
| 1 |
ts |
Pepper |
| 1 |
tb |
Salt |
| 1 |
tb |
Cinnamon, ground |
| 1 |
tb |
Allspice, ground |
| 1 |
tb |
Celery seeds |
| 2 |
ts |
Cloves, ground |
INSTRUCTIONS
In 3-quart Dutch oven, combine cranberries, onion and water; bring to a
boil. Cover and simmer 10 minutes (or until berries are easily mashed).
Puree mixture or push through a sieve. In Dutch oven, combine puree,
sugar, vinegar and spices; bring to a boil. Boil gently, uncovered, for 30
to 35 minutes, or until the mixture is the consistency of catsup. Stir
occasionally to prevent sticking (mixture will thicken).
Remove from heat; skim off foam. Ladle into hot canning jars, leaving 1/2
inch, and put lids on jars. Put in boiling water for 5 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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