1 c. shredded red Apple
3 T. frozen cranberry juice concentrate
3/4 cup Apple juice
3 3/4 cups sugar
1 pouch (3 oz.) liquid pectin
2 tablespoons lemon juice
In 2-quart saucepan, combine Michigan Apple, cranberry juice concentrate, Michigan Apple juice and sugar. Cook over medium heat, stirring frequently, until mixture starts to simmer and sugar is dissolved. Remove from heat. Combine pectin and lemon juice. Add to hot Apple mixture. Stir constantly for 3 minutes. Portion into 1 cup containers. Wipe off top of container and cover. Let stand at room temperature 24 hours. Place in freezer to store. Thaw in refrigerator. Serve on toast or as ice cream topping. Yield: 4 1/2 cups.
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