West Saint Paul Antiques

This is a variation of my favorite holiday recipe from The New York Times Cookbook. I've been making it since I was married in 1968. I often make it with and without nuts—it's delicious with the turkey and then it's great in sandwiches with the leftovers! 

• 1 12-ounce bag of fresh cranberries, cleaned
• 1 3/4 cups sugar
• 1 Granny Smith apple, peeled, cored, and chopped
• Grated zest and juice of 1 orange
• Grated zest and juice of 1 lemon
• 3/4 cup raisins
• 3/4 cup chopped walnuts or pecans

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

Makes 4 cups.