| Ingredients:
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2 LB Fresh Cranberry, washed
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1 C Yellow Onion, finely chopped
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1 C Water
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1 C Sugar
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1 C Haserot White Vinegar
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2 tsp Natural Pak Ground Cinnamon
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1 ½ tsp Natural Pak Ground Cloves
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1 ½ tsp Natural Pak Allspice
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1 ½ tsp Salt
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1 tsp Natural Pak Celery Seed
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1 tsp Natural Pak Ground Black Pepper
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Instructions:
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Combine the cranberries, onion and water in medium saucepan.
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Bring to a boil, reduce the heat, cover and simmer until berries are soft - about 12 minutes.
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Press the berries through a food mill to remove all the skins.
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Return berries to pan and add sugar, vinegar, and all the spices - bring back to boil - lower heat.
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Simmer uncovered for 15 minutes or until the liquid has evaporated and the catsup is thickening.
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Skim the foam from the catsup as it reduces and discard.
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May be used as a warm sauce at this stage; 2-3 ounces per serving of duck OR
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Refrigerate catsup after cooling and serve as chilled dipping sauce at later time.
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May be used with Roasted Pork, poultry or game.
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Sauce recipe Yield: 1 Quart |