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 May 23, 2009
10 min
30 min
40 min