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.
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