Cranberry-Apple-Quince Jelly

Ingredients
25 medium-sized crab apples 10 medium quince 1 quart cranberries 1 cup sugar per cup of juice

Wash, stem and core crab apples and place in a saucepan with the cranberries. Just cover with water and cook over a medium heat for 30 minutes. Wash, stem and deflower quince, then cook separately for 20 minutes. When fully cooked, combine all the cooked fruits, juice and all. Mix thoroughly, then strain to recover the juice. Strain the juice through a jelly bag and measure. Place juice in a saucepan, then add sugar per above. Bring the mix to a boil and cook for 20 minutes or till jelly sheets. Skim off foam and pour into hot, sterile jars and seal.

Cranberry Conserve

Ingredients
4 cups cranberries 1½ cups water ¼ lb seedless raisins ½ cup chopped walnuts 1 orange 6 cups sugar

Wash and stem cranberries and place in saucepan with water. Cook till berries have softened and burst. Stir to keep from burning. Add raisins, walnuts, orange (chopped up) and sugar. Mix thoroughly and cook for 25 minutes. Skim off surface and pour into hot, sterile jars and seal.

Cranberry-Crab Apple Jelly

Ingredients
1 quart ripe cranberries 5 to 6 medium-sized crab apples 1 cup sugar per cup of juice

Place cranberries in a deep saucepan. Add a little water and cook till berries pop and juice runs freely. Wash, stem and core crab apples and cut into eighths. Cook till fruit softens, then crush with a hand masher. Strain both fruits through jelly bags, recovering the juice (do not sqeeze the pulp). Combine 1 cup of cranberry juice to each cup of apple juice. Place in a deep saucepan and add sugar according to above. Bring mixture to a boil and continue boiling till sugar is completely dissolved. Reduce heat to a slow boil and cook till mixture begins to thicken. When it reaches the sheet stage of testing, pour into hot, sterile jelly jars and seal.

Cranberry-Grape Jelly

Ingredients
1 cup ripe cranberries 2 cups ripe grapes 1 tbsp lemon juice 3 oz liquid pectin

To get juices from the fruits, boil the cranberries in ½ cup of water for 20 minutes. Squeeze the juicy sauce through a sieve, then pass the juice through 2 layers of cheese cloth or use a jelly bag. At the same time boil the grapes in 1 cup of water till all the grapes pop. Strain the pulpy juice through a sieve, and then through cheese cloth or jelly bag. Mix the 2 juices together, adding the lemon juice and the pectin. Bring to a boil and cook for 5 minutes, then pour into hot jelly jars and seal.

Cranberry Sauce

Version 1 Ingredients
4 cups cranberries 2 cups water 2 cups sugar

Wash and drain cranberries. Place into a deep saucepan and add water. Bring to a boil. Cook at a soft boil till berries soften and pop their skins. Remove from heat and strain (sauce will be somewhat pulpy). Bring sauce to a boil and add sugar. Boil till sugar is completely dissolved. Skim off foam and pour sauce into hot, sterile jelly jars and seal.

Place water, grated rind of 1 orange and sugar into a saucepan. Mix thoroughly and cook over a moderate heat for 5 minutes. Add cleaned cranberries and cook till berries pop their skins. When cooking is done, place in a bowl and chill. Serve chilled. Will be slightly runny and not jelled.