Cranberry Ketchup

• 12 ounces fresh or frozen whole cranberries (that’s the size of the package sold all across the country)
• 1 medium yellow or white onion, peeled and finely ch

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 b