I got this recipe from a flyer handed out with the fresh cranberries I bought in Eagle River, Wisconsin several weeks ago at the annual Cranberry Festival. Ive made this several times already. Delish. Yield: 4 cups Source: Country Woman Magazine Combine all ingredients in a large saucepan. Bring to a boil, reduce heat, cover and simmer for 15-25 minutes, until the apples are soft. Can be pureed in a food processor, if you prefer. (I left chunky.) Cover and refrigerate. This was delicious hot just after it was made. note - I also added a cinnamon stick while it was cooking. Sugar could be reduced to 1/4 cup, if desired, depending on apples used. The cranberries are very tart, so some sweetener is needed. Posted to JEWISH-FOOD digest by Nancy Berry
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|Serving Size: 1 Serving (161g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 4.5mg||0 %|
|Potassium 147mg||4 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 14.4g|
|Protein 0.5g||1 %|
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Calories per serving: 74
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