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Cranberry Catchup

  • 4 pounds cranberries
  • 1 1/2 cup vinegar
  • 2 pounds brown sugar
  • 1 teaspoon ground cloves
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
Heat cranberries and vinegar slowly to boiling point; cook until berries burst; rub through coarse sieve. Add remaining ingredients, simmer 30 minutes, or until thick. Seal in sterilized jars or bottles.
Submitted by Cassyjean - Torrington, CT May 23, 2009 10 min 30 min 40 min
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