1 (10 oz.) pkg. Birds Eye red raspberries in a lite syrup, thawed
3 cinnamon sticks
4 lbs. tart cooking apples, peeled, cored, coarsely chopped

Place raspberries, cinnamon and apples in a Dutch oven. Bring mixture to boil. Reduce heat to low; cover. Simmer 15 to 20 minutes, or until tender, stirring occasionally. Stir in sugar to taste. Remove cinnamon sticks. Refrigerate. Makes 6 cups. Cook 20 minutes to heat.