- 4 C cranberries, picked over & rinsed
- 3 C apple juice, fresh
- 1/3 C sugar
In a saucepan, combine cranberries, apple juice, and sugar, bring liquid to a slow boil, stirring occasionally, for about 1 hour. Pour mixture into a sieve lined with a double thickness of rinsed and squeezed cheesecloth set over a bowl and let stand for 20 min. Press down gently to extract remaining juice. Discard solids. In a saucepan boil until reduced to 3/4 cup. Pour into a small glass bowl and chilled, covered for 2 hours, or until set. Excellent served in cored and baked apples.