1 lb. whole, fresh or frozen cranberries
3 oranges, cut in quarters
3/4 c. dried currants
1 c. seedless raisins
2 tart apples, pared and finely cut
2 (8 1/2 oz.) cans crushed pineapple
1 c. boiling water
5 c. sugar
1/2 c. slivered blanched almonds

Put cranberries through food grinder, using coarse grind; chop oranges, using fine grind. Mix all ingredients in heavy saucepan. Cook, stirring, over medium heat until thick, about 45 minutes. Stir in almonds. Spoon into hot, sterilized jelly glasses. Cover with paraffin. Makes 12 (6 oz.) glasses.