That sounds like a great recipe, Barb, except for the sugar, which may
give you diabetes (which I would replace with splenda, or the new
equivalent walmart product "Altern" which is 1/2 the price of Splenda
{I guess Tate & Lyle is going to be eating Walmart's shorts on this
one}, and the salt, which may give you HBP (which I would replace with
potassium chloride salt).

One thing I would personally try would be to chop the skins up in a
blender, as they have tremendous nutritive value (a lot of the good
stuff in fruit is in the skin).
Sincerely, BlackHawk
>
>{ Exported from MasterCook Mac }
>
>Apple Catsup
>
>Recipe By: Kerr - 1947, posted to r.f.p.by Barb Schaller 12-2-2007
>Serving Size: 1
>Preparation Time: 0:00
>Categories: Canning, Preserves, Etc.
>
>Amount Measure Ingredient Preparation Method
>1 cup sugar
>1 teaspoon peppercorns
>1 teaspoon whole cloves
>1 teaspoon dry mustard
>2 teaspoons cinnamon
>1 tablespoon salt
>2 onions, finely chopped
>12 sour apples
>2 cups cider vinegar
>
>Mix the sugar, peppers, cloves, mustard, cinnamon, ad salt. Then add
>the onions.
>
>Wash, core, and cut apples in quarters. Put into saucepan, cover with
>boiling water, bring to boiling point and let simmer until soft. The
>water should be nearly gone; then rub through puree sieve and for each
>quart of pulp add the mixture of sugar, onions, and spices. After the
>two mixtures are blended, add vinegar, bring to boiling point and let
>simmer 1 hour.
>
>Pour into prepared jars, seal and process in a boiling water bath for 10
>minutes.
> ‹‹‹‹‹
>Notes: IF this is the apple ketchup I once made many years ago, it
>tastes a lot like Heinz 57 Sauce. I've added waterbath times; Kerr's
>recipe was an open-kettle method, now outdated. 10/28/04
>_____