4 c  Cranberries, fresh
-(1 pound)
2 c  Onion, finely chopped
2 c  Water
4 c  Sugar
2 c  Vinegar, white
1 ts Pepper
1 tb Salt
1 tb Cinnamon, ground
1 tb Allspice, ground
1 tb Celery seeds
2 ts Cloves, ground

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.