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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

CATHE'S CRANBERRY CATSUP

Date Added: September 12, 2009

Ingredients:

4 Cups Cranberries fresh (1 pound)
2 Cups Onions finely chopped
2 Cups Water hot, as needed
4 Cups Sugar pinch
2 Cups Vinegar white
1 Teaspoon Pepper sweet red
1 Tablespoon Salt ; (optional)
1 Tablespoon Cinnamon ground
1 Tablespoon Allspice ground
1 Tablespoon Celery Seed (up to 2)
2 Teaspoons Cloves ground
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Directions:

1. In 3-quart Dutch oven, combine cranberries, onion and water; bring to a boil.

2. Cover and simmer 10 minutes (or until berries are easily mashed).

3. Puree mixture or push through a sieve. In Dutch oven, combine puree, sugar, vinegar and spices; bring to a boil.

4. Boil gently, uncovered, for 30 to 35 minutes, or until the mixture is the consistency of ketchup.

5. Stir occasionally to prevent sticking (mixture will thicken).

6. Remove from heat; skim off foam. Ladle into hot canning jars, leaving 1/2 inch, and put lids on jars.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Natural Sweeteners, Celery, Vinegar, Onion allergies.
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