Cranberry Ketchup - cooking recipe

Ingredients

12 oz. bag (3 1/3 c.) whole cranberries
2 large onions, finely chopped
2 medium garlic cloves, minced
1 tsp. salt
1 c. white wine vinegar
1 Tbsp. ground allspice
2/3 c. sugar

Preparation

In a medium nonreactive saucepan, combine 2/3 cup water with the cranberries, onion, vinegar, garlic, allspice and salt. Bring to a simmer and cook, stirring frequently, for 15 minutes longer.
Let cool for 30 minutes.
Transfer the mixture to a blender and puree, then strain into a glass measure.
Pour the ketchup into glass bottles.
Will keep refrigerated for up to two months.
Makes 1 1/2 pints.