In a 3-4 quart sauce pan, simmer onion and water uncovered until onion is tender (10-15 min). Add cranberries and orange zest and simmer, uncovered, until berries collapse (about 10 minutes). Remove zest, puree cranberries in a food processor and strain through a fine mesh strainer into a heavy sauce pan. Discard solids (pulp). Stir in sugars, Chinese Five spice powder, and salt. Simmer, stirring occasionally, for 5 minutes, then cool completely. Ketchup will hold for 1 month under refrigeration in an air tight container. Makes 3 cups. Recipe courtesy of Jeff Pacula.