2 md Apples
3 c Sugar
3/4 c Water
4 1/2 c Cranberries
1 tb Lemon peel; grated
1/4 c Creme de cassis
(Makes about 4 cups.) Peel, core and coarsely dice apples. Heat sugar
and water in heavy large saucepan over low heat, swirling pan
occasionally, until sugar dissolves. Add cranberries, apples and
lemon peel. Bring to boil. Reduce heat to medium and cook until
consistency of thick jam, stirring frequently, about 20 minutes. Stir
in cassis to taste. Cool completely before serving. (Can be stored in
refrigerator 1 month.)
