Cranberry ketchup

NZ Woman's Weekly 6/1/2008

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Place cranberries, onions and water in a saucepan and bring to the boil.
Turn down the heat and simmer for 5 to 10 minutes until cranberries burst and onion is tender.
Transfer to a blender and blend until smooth, then return puree to the pan.
Add vinegar, sugar, salt, pepper and mixed spice. Heat gently, stirring until sugar has dissolved.
Simmer for 10 to 15 minutes or until the sauce is thick. Pour into sterilised bottles and seal well.
Store in a cool, dark place for 3 weeks to mature before eating.

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