• 1 lb / 455 g cranberries
• 1 onion, peeled and chopped
• 4 garlic cloves, peeled and chopped
• ¼ pt / 140 ml water
• 6 oz / 170 g sugar
• ¼ pt / 140 ml vinegar
• ¼ tsp sea salt
• freshly groundblack pepper
• ground mace, paprika, allspice and cloves

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.