Best Ever Cranberry Catsup

Directions

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).

Purée mixture or push through a sieve.

In Dutch oven, combine purée, sugar, vinegar and spices; bring to a boil.

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

Stir occasionally to prevent sticking (mixture will thicken).

Remove from heat; skim off foam.

Ladle into hot canning jars, leaving ½ inch, and put lids on jars.

Put in boiling water for 5 minutes.