1 (16 oz.) can whole cranberry sauce
1/4 c. sugar
1/4 c. cranberry or orange juice
1 tbsp. lemon juice
3 slices whole lemon
1/4 tsp. nutmeg
1/4 tsp. ginger
2 sticks cinnamon
Dash of cloves
1/2 c. dried apricot halves
6 prunes
2 med. apples, peeled, cored and sliced
2 oranges, sectioned
6 pears, peeled, cored and quartered
2 tbsp. dark rum

In a large saucepan, combine cranberry sauce, sugar, juice and spices. Bring to a boil over high heat, stirring once or twice. When cranberry sauce has dissolved, add fruit; reduce heat, cover and simmer 30 to 40 minutes until pear and apricots are tender.

Cool, store refrigerated. Remove cinnamon sticks and lemon slices before reheating and serving. 6-8 servings.

This smells like Christmas when it is cooking and is wonderful with turkey, duck, chicken, pork.

This is for Easter:

RHUBARB-GINGER SAUCE:

3 c. sliced fresh rhubarb or 16 oz. pkg. frozen
1 1/4 c. sugar
1/2 c. orange juice
2 tsp. grated orange peel
1 tsp. ginger
1 tsp. mustard

Place in a 2 quart micro-wave safe dish. Cover and cook on High for 10 to 12 minutes, stirring once, until rhubarb is tender. Spoon a small amount of sauce over ham 15 minutes before end of cooking. Serve remaining sauce at table.