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| 4 Tasse | Cranberries, fresh (1 pound) |
| 2 Tasse | onion finely chopped |
| 2 Tasse | water |
| 4 Tasse | sugar |
| 2 Tasse | vinegar white |
| 1 Teelöffel | pepper |
| 1 Esslöffel | salt |
| 1 Esslöffel | Cinnamon ground |
| 1 Esslöffel | Allspice ground |
| 1 Esslöffel | Celery seeds |
| 2 Teelöffel | Cloves; ground cloves |
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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.
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