Cranberry Ketchup - cooking recipe

Ingredients

2 (12 oz.) bags cranberries
1 1/2 c. water
1 1/2 c. red wine vinegar
4 whole allspice berries
6 whole cloves
1 (3-inch) cinnamon stick, broken
2 c. brown sugar

Preparation

Combine cranberries, red wine vinegar and water in a large saucepan.
Tie allspice, cloves and cinnamon together in a piece of cheesecloth; add to pan.
Bring to a boil, the reduce heat to medium and cook until cranberries pop.
Remove spice bag and press cranberries with a spoon through a strainer.
Discard skins. Return pulp to saucepan.
Add sugar; boil until thick, about 10 minutes.
Ladle into clean, hot pint jars.
Wipe rims clean with a damp cloth; apply new lids and ring bands.
Process in a simmering water bath for 10 minutes to seal.
Remove from water bath; cool. Check seals, label and store in a cool, dark, dry place.
Makes 2 pints.