(RECIPE POSTED BY ROBIN HENRY)
2 (12 oz.) pkgs. cranberries
1 c. apple juice
1 c. sugar
1/2 tsp. cinnamon
1/8 tsp. cloves
Cook cranberries in apple juice 5 to 8 minutes or until skins burst and cranberries are tender.
Press through sieve or mill.
Cook over low heat 20 minutes stirring frequently to prevent sticking.
Add sugar, cinnamon and cloves. Stir until well blended.
Pour into hot sterile jars.
Refrigerate 3 weeks or process ?? minutes.
Good to use as relish or heated over for toast or pancakes.
Makes 1 1/2 pints, 3 cups.
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