Instructions: Wash 8 half-pint or 4 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Put onions, apple, garlic, ginger, orange peel and the water in a large heavy saucepan. Place saucepan over medium heat; bring mixture to a boil. Reduce heat and simmer until onions are softened, about 10 minutes (the mixture will be thick). Add cranberries, bring to a simmer again and cook, stirring frequently, until all the cranberries pop. Puree the mixture in a food processor fitted with a steel blade; return puree to the pan. Stir in the brown sugar, vinegar, cinnamon, cloves, salt and pepper. Place pan with this thick puree over high heat; bring mixture to a rolling boil, stirring constantly. Ladle the ketchup into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 15 minutes (20 minutes at 1,001 to 6,000 feet; 25 minutes above 6,000 feet).

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