Apple Ketchup

Ingredients

12 large, firm, tart apples, peeled, quartered and cored
1 cup (1/4 liter) sugar
1 tsp (5 ml) ground white pepper
1 tsp (5 ml) ground cloves
1 tsp (5 ml) dry mustard
2 onions, finely chopped
2 cups (1/2 liter) white vinegar
2 teaspoons (10 ml) ground cinnamon
1 tablespoon (15 ml) salt
1/2 cup (125 ml) freshly grated horseradish

Instructions

Place the apples in an enameled, tinned or stainless steel pan, cover with water, and cook slowly, without a lid, until the apples are soft and the water has almost completely evaporated, about 30 minutes. Rub the apples through a sieve or a food mill. Add all of the other ingredients; heat to boiling, then reduce heat to low and simmer for an hour. Put in jars and process or place in plastic containers with tight fitting lids and keep refrigerated. Makes about 2 pints (1 liter).