Cranberry Catsup Recipe


Main Ingredient


 Cranberries16 Ounce (1 Package)
 Chopped onion2 Cup (32 tbs)
 Sugar4 Cup (64 tbs)
 White vinegar2 Cup (32 tbs)
 Ground cinnamon1 Tablespoon
 Ground allspice1 Tablespoon
 Celery seed1 Tablespoon
 Ground cloves2 Teaspoon
 Ground black pepper1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3613 Calories from Fat 70

% Daily Value*

Total Fat 8 g12.9%

Saturated Fat 1.5 g7.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 85.4 mg3.6%

Total Carbohydrates 924 g307.8%

Dietary Fiber 44 g176.1%

Sugars 831.9 g

Protein 11 g21.3%

Vitamin A 9.6% Vitamin C 170.3%

Calcium 71.9% Iron 73.5%

*Based on a 2000 Calorie diet


In 3-quart Dutch oven combine cranberries, onion, and 2 cups water.
Bring to boiling.
Cover and simmer till berries are easily mashed, 10 minutes.
Puree cranberry mixture in blender or push through sieve.
In Dutch oven combine cranberry puree, sugar, vinegar, seasonings, and 1 tablespoon salt.
Bring to boiling.
Boil gently, uncovered, till mixture is consistency of catsup, 30 to 35 minutes, stirring occasionally.
Remove from heat; skim off foam.
Ladle into hot canning jars, leaving 1/2-inch headspace.
Adjust lids.
Process in boiling water bath 5 minutes (start timing when water returns to boiling).