4 c Cranberries, fresh

-(1 pound) 2 c Onion, finely chopped

2 c Water

4 c Sugar

2 c Vinegar, white

1 t Pepper

1 T Salt

1 T Cinnamon, ground

1 T Allspice, ground

1 T Celery seeds

2 t Cloves, ground

In 3-quart Dutch oven, combine cranberries, onion and water; bring to a boil. Cover and simmer 10 minutes (or until berries are easily mashed). Puree mixture or push through a sieve. In Dutch oven, combine puree, sugar, vinegar and spices; bring to a boil. Boil gently, uncovered, for 30 to 35 minutes, or until the mixture is the consistency of catsup. Stir occasionally to prevent sticking (mixture will thicken). Remove from heat; skim off foam. Ladle into hot canning jars, leaving 1/2 inch, and put lids on jars. Put in boiling water for 5 minutes.