Cinnamon Ketchup - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
1 small onion, chopped
1/2 cup sugar
2 tablespoons ground cinnamon
8 allspice berries, ground
1 teaspoon whole cloves, ground
2 cups unseasoned rice vinegar
12 plum tomatoes, halved
1 cup apple cider
1 tablespoon salt
1/2 cup fresh orange juice

Preparation

In a saucepan, heat the oil and saute the onions over medium heat until translucent, about 3-5 minutes. Add the sugar, cinnamon, allspice, and cloves, and stir together.
Deglaze the pan with the vinegar, bringing it almost to a boil.
Stir in the tomatoes, cider, and salt. reduce heat to low and simmer for 45 minutes.
Transfer the mixture to a food processor or blender and puree.
Stir in the orange juice, and add a little water if necessary to reach the desired consistency.
This will keep for 3-4 months in the refrigerator.