In saucepan, combine cranberries, finely chopped oranges, undrained
pineapple, crushing some of the cranberries with potato masher; cook
over medium heat for 15 min. Stir in finely chopped apricots and
pectin crystals; bring to full rolling boil over high heat. Stir in
sugar. Bring to full rolling boil over high heat; boil for 1 1/2
minutes. Remove from heat; stir and skim off foam. Ladle into
sterilized jars, leaving 1/4 inch headspace. Process in boiling water
bath for 5 minutes. Makes 8 cups.
