6 c. cranberries
3 med. sized oranges
1/2 c. pecan meats
1 c. seedless raisins
4 1/2 c. sugar

Cook cranberries in water to cover until tender. Press through a sieve. Grate the rind from the oranges; peel. Chop the pulp, removing all white membrane. Chop nuts and raisins. Combine cranberry pulp, grated orange rind, chopped orange pulp, pecans and raisins in a heavy kettle; cook slowly for 10 minutes. Add sugar; boil gently, stirring frequently until thick. Pour immediately into hot, sterilized jars and seal at once.