Apple Ketchup

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

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).

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Preserves