Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-ELAINE RADIS BGMB90B 1 c Cider
-MAKES 4 CUPS 2 sl Ginger root; thin
2 lb Apples; use 1 lb of Granny 3/4 c Brown sugar; or to taste
-Smith and 1lb McIntosh 1/2 ts Ground clove; or to taste
2 c Cranberries

Core and coarsely chop the apples, but do not peel them. Put them
into a large sacuepan with the cranberries, cider and ginger root.
Cover and bring the liquid to a boil, then stew over low heat,
stirring occasionally, until the cranberries have burst and the
apples are tender. The apples should be tender in about 15 to 20
minutes, depending on variety and ripeness. Press the fruit pulp
thorugh a coarse sieve with the back of a spoon, straining out the
skins and seeds and ginger slices. Stir in the sugar and the clove,
holding back at first to avoid over seasoning.

Serve the sauce warm or at room temperature with poultry, pork and/or
game.

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