Cranberry Ketchup

Good with meatballs, too

Simmer one pound of cranberries in a cup of water until the berries soften and pop.
Put in blender along with:

1/2 cup molasses
1/2 cup honey
1/2 cup vinegar
1/4 tsp each cloves and allspice
1 tsp salt.

Simmer this mixture for about 20 minutes. Cool and either freeze or store in the fridge. Keeps about three weeks.

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