-ELAINE RADIS BGMB90B
-MAKES 4 CUPS
2 lb Apples; use 1 lb of Granny
-Smith and 1lb McIntosh
2 c  Cranberries
1 c  Cider
2 sl Ginger root; thin
3/4 c  Brown sugar; or to taste
1/2 ts Ground clove; or to taste

Core and coarsely chop the apples, but do not peel them. Put them into a
large sacuepan with the cranberries, cider and ginger root. Cover and bring
the liquid to a boil, then stew over low heat, stirring occasionally, until
the cranberries have burst and the apples are tender. The apples should be
tender in about 15 to 20 minutes, depending on variety and ripeness. Press
the fruit pulp thorugh a coarse sieve with the back of a spoon, straining
out the skins and seeds and ginger slices. Stir in the sugar and the clove,
holding back at first to avoid over seasoning.

Serve the sauce warm or at room temperature with poultry, pork and/or game.