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Sweet and Tart Cherry Ketchup
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Combine in a large pot the cherries, vinegar, wine, sugar, salt, and mace. Tie the remaining ingredients in several layers of cheesecloth; add this to the pot, and cover it. Bring the mixture to a boil over hight heat, then reduce the heat and simmer util the cherries soften--10 to 15 minutes. With a slotted spoon, transfer the cherries to a fine sieve and push them through, or to a food processor or blender and puree them. Return the pureed cherries to the pot with the cooking liquid and tied spices. Continue simmering until ketchup thickens--about 1 hour. Remove spices. Ladle the ketchup into three sterilized, still-hot half-pint jars. Wipe rims and cap immediately with still-hot lids, plus rings, and process 15 minutes in a boiling water bath. Makes 3 cups.
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