Wash and stem 10 cups cranberries. Add vinegar to cover, bring the liquid to a boil, and cook the berries until they are soft. Press the mixture through a fine sieve or force it through a food mill, and add 2 1/2 cups sugar, 1 tablespoon cinnamon, and 1 teaspoon ground cloves. Simmer the ketchup until it is thick, stirring frequently to prevent scorching. Pour the hot ketchup into sterilized jars and seal the jars.
This exclusive recipe is pulled directly from Gourmet’s archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.