CRANBERRY CATSUP

Cranberry Ketchup

Makes 3 half-pint jars

1 thumb-sized piece fresh ginger, cut crosswise into slices

1-1/2 pounds (2 bags) fresh cranberries, sorted and rinsed

1-1/4 cups cider vinegar

1-1/4 cups water

1/2 cup finely minced onion

2 teaspoons freshly grated orange zest

1 cup firmly packed brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

3/4 teaspoon salt, or to taste

Stick a bamboo skewer through ginger slices and place in a large nonreactive (non-aluminum) pot, along with cranberries, vinegar, water, onion and orange zest. Bring to boil; then reduce heat to medium-low and simmer until cranberries are soft, 10 to 20 minutes.