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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
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.
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