• 1 lb / 455 g cranberries
• 1 onion, peeled and chopped

Cook the cranberries, onion and garlic in the water until the cranberries pop. Make a purée in a blender or food processor, and sieve into a clean saucepan. Stir in the sugar, vinegar, salt, pepper and ground spices until the sugar has dissolved. Cook gently until the mixture thickens. Pour the ketchup into hot sterilized jars, seal and label.