12 oz. whole cranberries
1 c. apple juice
1/2 c. maple syrup
1/2 c. raisins

Bring the cranberries, apple juice, syrup and raisins to a boil in a saucepan; reduce heat and cook until thickened and reduced; about 15 minutes. Stir occasionally, pressing on the cranberries to pop them. Spoon into small jars with tight fitting lids. Cool, cover and refrigerate. Yield: 2 cups.