Ingredients
1 package (12 ounces) fresh or frozen cranberries1 large red onion, chopped2 cups water3/4 cup sugar1/2 cup cider vinegar1-1/2 teaspoons salt1 cinnamon stick (3 inches)4 whole allspice1/2 teaspoon mustard seed1/2 teaspoon whole peppercorns
Preparation
In a large saucepan, combine the cranberries, onion and water. Cook over medium heat until the berries pop, about 15 minutes. Cool slightly. Transfer to a food processor; cover and process until smooth. Return to the pan and bring to a boil. Reduce heat to medium-low. Cook, uncovered, 20 minutes or until mixture is reduced to 2 cups, stirring frequently.
Stir in sugar, vinegar and salt. Place cinnamon, allspice, mustard seed and peppercorns on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to cranberry mixture. Cook and stir 25-30 minutes or until thickened.
Discard spice bag. Cool ketchup. Store in an airtight container in the refrigerator up to 3 weeks.
