Cranberry Catsup

Recipe Description
A tangy twist on cranberries
Preparation Steps:
Tie cinnamon, mustard, allspice, and peppercorns in a spice bag (or cheesecloth).
Level of Difficulty:
Time Needed:
1 hour
24 oz. cranberries, fresh or frozen
2 med onions, chopped finely
1 c. water
2 cinnamon sticks, broken in half
1 t. mustard seeds
1 t. whole allspice
1 t. whole black peppercorns
2 c. sugar
1 c. cider vinegar
2 1/2 t. salt
1 pint
In a large saucepan, bring cranberries, onions, and water to a boil. Lower heat, cover and simmer for 20 minutes.
Transfer mixture to a blender or food processor and process until pureed, working in batches if necessary.
Return mixture to saucepan and cook over med heat until reduced to 2 cups.
Add spice bag to mixture.
Add sugar, vinegar, and salt.
Cook slowly over very low heat until quite thick, stirring frequently.
Remove spice bag.

Will keep in fridge for up to 3 weeks.