Cranberry-Apple Conserve

This recipe is from the 1991 Thanksgiving edition of Cooking Light and is a delicious addition to your holiday table.

4 1/2 cups peeled and diced cooking apples (Honeycrisp, Jonathan, Jonagold, Braeburn)

1 small bag fresh cranberries

1 1/2 cups unsweetened apple juice

1/4 cup + 2 tbs packed dark brown sugar

1/4 cup golden raisins

2 tsp peeled and grated ginger root

1/2 tsp ground cinnamon

1/8 tsp salt

1/8 tsp ground cloves

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat to medium low and cook, uncovered, for 10 minutes, stirring occasionally. Remove from the heat and cool. Serve chilled or at room temperature. Cover and store in the refrigerator for up to 1 week. (I have had it last longer). Yields about 5 cups.