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Cranberry Catsup

5 pounds cranberries I pint vinegar 2½ pounds brown sugar tablespoonful cloves (ground) tablespoonful salt 3 tablespoonfuls cinnamon ½ teaspoonful paprika Cook the cranberries and vinegar about five minutes, or until the berries burst open; press through a fine sieve, add the other ingredients, and let simmer until thick; then store in bottles or as canned fruit, preferably a part in each, some for present use and some for later in the year. 4 ounces salt Chutney (An English Recipe) 4 ounces raisins 3 ounces onions 3 ounces garlic 2 ounces mustard seed ounce cayenne pepper 14 ounces tart apples 2 cups strong vinegar 4 ounces sugar Stone and chop the raisins, chop the onions and garlic fine; chili peppers may replace the cayenne pepper, but if used must be chopped fine; crush the mustard seed. Put all these ingredients when prepared into a mortar, add the salt, and pound as smooth as possible.

The apples are weighed after paring and coring.

To the apples add the vinegar and sugar and let cook until the apples are soft throughout; beat smooth and let cool, then gradually beat in the mixture in the mortar. Store in fruit cans.