From the Alaska Department of Fish and Game home page
12 C. fresh highbush cranberries
3 C. onions, chopped fine
1 C. water
2 C. vinegar
4 C. sugar
1 T. ground cloves
1 T. cinnamon
1 T. allspice
1 T. celery salt
1 T. salt
1 T. pepper
Cook the cranberries in the water until soft, then put through a food mill or sieve. Add onions, vinegar, sugar, spices, celery salt, salt and pepper and boil until the mixture thickens. Makes about 3 pints. Serve this cranberry sauce with poultry, meat, or on baked beans. Other berries may be substituted, but it is one of the very best ways to use highbush cranberries when they are abundant and in season. Use as sauce or ketchup.
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