4 cup cranberries, fresh (1 pound)
2 cup onion, finely chopped
2 cup water
4 cup sugar
2 cup vinegar, white
1 tsp pepper
1 tbsp salt
1 tbsp cinnamon, ground
1 tbsp allspice, ground
1 tbsp celery seeds
2 tsp cloves, ground
A Recipe for
Cathe's Cranberry Catsup
Food Tip |
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“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
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This Recipe for Cathe's Cranberry Catsup is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Cathe's Cranberry Catsup from the recipe cookbook of Recipes-to-go (Fruit)
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The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
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In 3-quart Dutch oven, combine cranberries, onion and water; bring to
a boil. Cover and simmer 10 minutes (or until berries are easily
mashed).
Puree mixture or push through a sieve. In Dutch oven, combine puree,
sugar, vinegar and spices; bring to a boil. Boil gently, uncovered,
for 30 to 35 minutes, or until the mixture is the consistency of
catsup. Stir occasionally to prevent sticking (mixture will thicken).
Remove from heat; skim off foam. Ladle into hot canning jars,
leaving 1/2 inch, and put lids on jars. Put in boiling water for 5
minutes.
Serves: 2
Cathe's Cranberry Catsup Recipe brought to you by Recipes To-Go