To begin wash 3 bags of cranberries (12 ounces each). Place in a large pot and add 6 cups of sugar and 4 1/2 cups water.
Wash and shred 6 apples, I used Winesap because I still have a bushel left after making all the applesauce we wanted. I ended up canning 72 quarts of sauce.
Cook over medium high heat until all berries burst, apples are tender and it passes the sheeting test. OK, truthfully I don't do the sheeting test. I just cook and stir and taste until it seems done enough and then worry constantly that I messed it up. But that's me.
Place in pint jars leaving 1/2 inch headspace and can for 15 minutes. Yield: 7 pints for a cost of less than $2/jar if you buy cranberries for $2/bag like I did. I want to make another 3 batches at least.
In other homey news, Gill and the boys got a patch of ground cleared enough to plant the garlic I've been saving. We put 175 cloves in the ground. I can't wait to harvest ours and quit buying the bleached Chinese garbage that I was using.