1 cup granulated sugar
1 (12-ounce) package fresh cranberries
1 orange, peeled and pureed
1 apple, peeled, cored and diced
1 pear, peeled, cored and diced
1 cup chopped, dried, mixed fruit
1 cup chopped pecans
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
If canning sauce, have ready 5 half-pint jars with 2-piece lids prepared to manufacturer instructions. Keep hot until needed.
In a medium saucepan, boil the sugar with 1 cup water until sugar dissolves. Reduce heat to a simmer and stir in the cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon and nutmeg. Cover and simmer for 30 minutes, stirring occasionally, until cranberries burst. Remove from heat and let cool to room temperature.
Fill about half-pint jars, leaving 1/2 inch head space. Wipe jar rims with a clean, damp cloth and screw on 2-piece lids. Process jars for 25 minutes in a boiling-water canner.
— Recipe courtesy of Joanne Lescher.