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Cranberry Catchup

2½ pounds cranberries

1 tablespoon cinnamon

Vinegar

1 teaspoon ground cloves

22/3 cups sugar

Wash and pick over the cranberries. Cover them with vinegar and cook until they burst. Force through a sieve. Add the other ingredients, return the mixture to the fire and simmer until thick. Seal in clean, hot jars. Serve as a relish with fowl or meat.