5 cooking apples (1-1/2 pounds), peeled, cored, and quartered
1 1/2 cups fresh or frozen cranberries (thawed if frozen)
1 1/3 cups water
1 1/4 cups sugar
1 tsp. finely shredded orange peel
Combine apples, cranberries, water, and sugar in a Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or until apples are tender and most of the skins of the cranberries have popped, stirring the mixture occasionally. If necessary, slightly mash mixture with a potato masher to desired texture. Stir in the peel. Serve warm or chilled.
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