1/2 c. apricot, peach or orange marmalade (I combine them)
1/2 c. brown sugar
1/4 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. cloves
12 oz. pkg. fresh cranberries
1 medium pear, peeled and cubed
1 medium apple, peeled and cubed
1/2 c. golden raisins
1/2 c. coarsely chopped walnuts

In medium pan, combine preserves, brown sugar and spices. Bring to a boil; cook until sugar dissolves, stirring occasionally. Add cranberries, pear, apple and raisins. Cook over medium heat about 25 minutes or until mixture is thickened, stirring occasionally. Stir in walnuts; cool slightly. Pour into clean jars or bowl or non-metal containers. Cover with tight-fitting lid. Store in refrigerator up to 3 weeks.

Makes 3 1/2 cups.

I usually triple the recipe. Great for Thanksgiving - we love it.