Cinnamon Ketchup

• 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

1. 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.
2. Deglaze the pan with the vinegar, bringing it almost to a boil.
3. Stir in the tomatoes, cider, and salt. reduce heat to low and simmer for 45 minutes.
4. Transfer the mixture to a food processor or blender and puree.
5. Stir in the orange juice, and add a little water if necessary to reach the desired consistency.
6. This will keep for 3-4 months in the refrigerator.

extra virgin olive oil, onion, sugar, ground cinnamon, ground, whole cloves, rice vinegar, tomatoes, apple cider, salt, orange juice

Taken from www.food.com/recipe/cinnamon-ketchup-428154 (may not work)