2 lb. cranberries, simmered in 1 c. water until mushy
1 c. minced yellow onions
1 tsp. celery seeds
1 tsp. mustard seeds
1 tsp. whole all spice
1 cinnamon stick
1/2 tsp. peppercorns
2 bay leaves
1 tbsp. salt
1 c. white vinegar
2 c. sugar

Mix berries and onions in 1 gallon enamel or stainless steel kettle, cover and simmer for 20 to 30 minutes, until onions are mush. Puree, a little at a time in blender, then press through a fine sieve. Place in a clean large kettle and cook, uncovered at a slow boil until volume reduces by half.

Meanwhile, wash and sterilize two 1 pint jars and closures, stand on a baking sheet, and place in a 250 degree oven until needed. Tie all spices and bay leaves in a cheese cloth and add to kettle along with salt, set lid to leave a steam vent, and simmer for 1/2 hour. Remove spice bag, add vinegar and sugar, until very thick. Stir constantly to prevent scorching. Ladle ketchup into jars, filling to within 1/8 inch of tops. Wipe rims and seal. cool, check seals, and store in a cool, dark, dry place. Let stand 2 weeks before using.