Categories: Condiments, Cathe 
      Yield: 2 pints 
  
      4 c  Cranberries, fresh 
           -(1 pound) 
      2 c  Onion, finely chopped 
      2 c  Water 
      4 c  Sugar 
      2 c  Vinegar, white 
      1 t  Pepper 
      1 T  Salt 
      1 T  Cinnamon, ground 
      1 T  Allspice, ground 
      1 T  Celery seeds 
      2 t  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.