Combine all the ingredients in a deep nonreactive saucepan (the acid in the cranberries and vinegar will react with aluminum and uncoated cast iron, causing off-flavors). Bring to a simmer over medium heat, partially cover, reduce the heat, and simmer gently for about 30 minutes, stirring occasionally, until the mixture is as thick as . . . ketchup (watch the pot, not the clock). In a regular blender or food processor, or using an immersion blender, puree the mixture, then strain it through a medium strainer, pressing down hard on the solids. Store covered in the refrigerator for up to 6 weeks. If you are familiar with home canning techniques, you can process it in a water bath to store at room temperature for up to a year.
© 2004 John Ash. All rights reserved.