Easy Cranberry Ketchup

"This is a recipe from the New England section of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. This condiment adds a piquant flavor to any poultry or pork dish. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information."
 
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Ready In:
40mins
Ingredients:
5
Yields:
3 pints
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ingredients

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directions

  • Cook cranberries in vinegar until they burst open.
  • Rub through a sieve.
  • Add sugar and spices.
  • Simmer until thick.
  • Seal in sterilized jars.

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