Ingredients

2 cups apple sauce (any variety, but chunky or Homestyle is recommended)
1 can (16 ounces) whole-berry cranberry sauce
3/4 cup golden raisins
1/4 teaspoon allspice
1/4 teaspoon ground ginger

Directions

Variation I: Cranberry Apple Sauce

12 ounces cranberries
6 ounces non-sweetened apple juice concentrate

In a saucepan cook cranberries and apple juice concentrate over medium heat until cranberries have burst. Chill and serve. You may also add some white sugar if the recipe isn't sweet enough for you.

Note: Add the extra sugar one-tablespoon at a time to avoid over sweetening. Recipe makes 2 cups.

Variation II: Cranberry Apple Sauce

Apple complements the cranberries and makes up for reduced sugar.

Ingredients

1 cup water
1/2 cup sugar
2 cups cranberries (8 ounces)
1 cup finely chopped, peeled cooking apple

Directions

Combine water and sugar in a medium saucepan. Bring to boiling, stirring to dissolve sugar. Boil rapidly for five minutes. Add cranberries and apple. Return to boiling. Reduce heat; boil gently for three to four minutes or until cranberry skins pop, stirring occasionally. Remove from heat; cool. Cover and chill at least three hours. Serve chilled with beef, pork, or poultry. Recipe makes eight 1/4-cup servings.

Make-Ahead Tip: Up to five days ahead prepare and refrigerate sauce.

Nutritional facts per serving: Calories: 67 , total fat: 0g , saturated fat: 0g , cholesterol: 0mg , sodium: 1mg , carbohydrate: 17g , fiber: 0g , protein: 0g

 Notable Note

A good cranberry will bounce! Buy berries that are hard, bright, light to dark-red. Seal them in plastic bags and they will stay fresh in the refrigerator for a month. Frozen, they will keep up to one year.