Cranberry Ketchup

1. 1

   Combine cranberries, red wine vinegar and water in a large saucepan.

2. 2

   Tie allspice, cloves and cinnamon together in a piece of cheesecloth; add to pan.

3. 3

   Bring to a boil, the reduce heat to medium and cook until cranberries pop.

4. 4

   Remove spice bag and press cranberries with a spoon through a strainer.

5. 5

   Discard skins. Return pulp to saucepan.

6. 6

   Add sugar; boil until thick, about 10 minutes.

7. 7

   Ladle into clean, hot pint jars.

8. 8

   Wipe rims clean with a damp cloth; apply new lids and ring bands.

9. 9

   Process in a simmering water bath for 10 minutes to seal.

10. 10

    Remove from water bath; cool. Check seals, label and store in a cool, dark, dry place.

* Per serving · 4 servings · Values may vary.

No additional tips available.