Cranberry Ketchup

• 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

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

cranberries, water, red wine vinegar, berries, cloves, cinnamon, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=860782 (may not work)