| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
16 oz.bags |
|
|
Fine |
| 3 |
c |
Sugar |
| 1 |
c |
Cider vinegar |
| 1 1/2 |
ts |
Cinnamon |
| 1 |
ts |
EACH |
|
|
Ground allspice |
| 1/2 |
|
TEACH |
|
|
Fresh cranberries — chopped |
|
|
Cinnamon, ground cloves, |
|
|
Salt and fresh pepper |
INSTRUCTIONS
Combine all the ingredients in an enameled or stainless steel saucepan.
Bring slowly to a boil, stirring occasionally, to dissove the sugar. Lower
heat and simmer, uncovered, for 10minutes, or until ketchup is thick. Let
the ketchup cool slightly and then spoon into clean, hot jars, leaving 1/4
inch headspace on each jar. Wipe the rim of each jar. Cover and let cool
to room temperature. Label the jars and chill for up to three weeks.
Recipe By : CUPONQUEN
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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