Cranberry Catsup Recipe


Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyCuisine
Main IngredientInterest Group


 Fresh cranberries1 Pound (4 Cups)
 Finely chopped onion2 Cup (32 tbs)
 Water2 Cup (32 tbs)
 Sugar4 Cup (64 tbs)
 White vinegar2 Cup (32 tbs)
 Salt1 Tablespoon
 Ground cinnamon1 Tablespoon
 Ground allspice1 Tablespoon
 Celery seed1 Tablespoon
 Ground cloves2 Teaspoon
 Pepper1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3604 Calories from Fat 70

% Daily Value*

Total Fat 8 g12.9%

Saturated Fat 1.5 g7.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5940.8 mg247.5%

Total Carbohydrates 921 g306.9%

Dietary Fiber 42.9 g171.4%

Sugars 832 g

Protein 10 g20.5%

Vitamin A 9.3% Vitamin C 168.5%

Calcium 70.1% Iron 65.8%

*Based on a 2000 Calorie diet


In 3-quart Dutch oven or saucepan combine cranberries, onion, and water.
Bring to boiling.
Simmer till berries are easily mashed, about 10 minutes.
Puree cranberry mixture in blender or push through sieve.
In Dutch oven or saucepan combine cranberry puree, sugar, vinegar, salt, cinnamon, allspice, celery seed, cloves, and pepper.
Bring to boiling.
Boil gently, uncovered, till mixture is the consistency of catsup, 30 to 35 minutes, stirring occasionally.
(Catsup will thicken on cooling.) Remove from heat; skim off foam with metal spoon.
Ladle hot catsup into hot, clean pint jars, leaving 1/2-inch headspace.
Adjust lids.
Process in boiling water bath 5 minutes.
(Start timing when water returns to boiling.)