Boil together the cranberries, onion, garlic, bay, apple juice
& vinegar until the cranberries are tender then puree &
pass into a clean saucepan.
Add the remaining ingredients then simmer for 30 minutes
stirring frequently until the mixture coats the back of a spoon
then pass through a fine sieve.
Place into sterile jars to preserve.
This goes great with F&Co
turkey, chestnut & cranberry burgers &
sliders, cured & potted meats and with any cold roast meats
left over from your festive roast. The ketchup can be stored in a
cool place for up to 3 months as long as the jars have been