How to make it

  • Combine cranberries, chopped onions, chopped orange peel, mustard seed and orange, in a double boiler. Pour in vinegar; add enough to bring vinegar to about just below the top layer of cranberries. Simmer for 3-4 hours until all ingredients are soft; stir frequently to ensure even heating – be sure to maintain the water level of the double boiler.
  • Run cooked cranberry mixture through a food mill, return to the double boiler. Add all spices except the sugar and salt, return to simmer for 2-3 hours. Note - Ground cinnamon and cloves may be used, but they will darken the catsup.
  • Remove from heat, add sugar and salt, and mix well.
  • Process for canning, or freeze.
  • Use as tomato catsup. Very good with pork or mutton.

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