3 c. cranberries
1 1/2 c. diced apple
1 1/2 c. water
1 1/2 c. crushed pineapple, undrained
2 tbsp. lemon juice
3 1/2 c. sugar

Cook cranberries and apples in the water until they are clear and tender. Press fruit through sieve to remove skins. Measure 3 cups pulp, add pineapple, lemon juice and sugar. Mix well, boil rapidly until thick and clear, 6 to 8 minutes. Fill jars and process 10 minutes in water bath. Makes 8 small jars.