1 (12 oz.) bag fresh cranberries
1 lg. washed lemon
1 (17 oz.) can dark pitted cherries, drained
1 1/2 c. raisins
2 c. brown sugar, not packed
1/2 c. white vinegar
1 tsp. cinnamon, ground
1/2 tsp. ground cloves
1 piece stick cinnamon

1. Chop lemon and orange with peel; remove seeds.

2. In large, heavy saucepan add all ingredients. Bring mixture to a boil and simmer, covered for 15 minutes. Remove cinnamon stick and refrigerate. Spoon into attractive containers. Keeps 4 to 6 weeks in refrigerator. Makes 3 pints.