CRANBERRY KETCHUP

2 bag fresh cranberries (16 oz ea.) chopped fine in food processor
3 cup sugar
1 cup cider vinegar
1 1/2 tsp cinnamon
1 tsp ground cloves
1 tsp ground allspice
1/2 tsp salt
1/2 tsp fresh pepper

Combine all the ingredients in an enameled or stainless steel saucepan. Bring slowly to a boil, stirring occasionally, to dissolve the sugar. Lower heat and simmer, uncovered, for 10 minutes, or unitl ketchup is thick.

Let the ketchup cool slightly and then spoon into clean jars, leaving 1/4 inch of room at the top of each jar.

Wipe the rim of each jar. Cover and let cool to room temperature. Label the jars and refrigerate for up to 3 weeks.

(Remember: the label should include the name of the recipe and the date by which it should be eaten. Be sure the recipient stores the cranberry ketchup in the refrigerator.)

Makes about 6 cups

NOTES: Tart and refreshing-great with Christmas roast turkey or on a turkey sandwich.