1 c. shredded red Apple
3 T. frozen cranberry juice concentrate
3/4 cup Apple juice
3/4 cups sugar
1 pouch (3 oz.) liquid pectin
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.