3 c. cranberries
1 1/2 c. diced apples, peeled
1 1/2 c. water
1 1/2 c. crushed pineapple, undrained
2 tbsp. lemon juice
3 1/2 c. sugar

Cook the cranberries and apples in the water until they are clear and tender. Press fruit through sieve to remove cranberry skins. Measure; there should be 3 cups of pulp. Add pineapple, lemon juice and sugar. Mix well and boil rapidly until thick and clear (about 6 to 8 minutes). Pour into sterilized jars to within 1/4" of top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes. Yield: 4 (8 oz.) jars.