4 cups (1 pound) cranberries
2 cups water
2 cups sugar

Wash and pick over berries. Put berries and water in a saucepan; cook, stirring occasionally, until all berries pop open. Put through a fine sieve or strainer. Return pulp to pan. Add sugar and stir well. Boil 3 to 5 minutes; pour into a quart mold or bowl. Chill until firm. Makes 1 quart.

2 cups cranberries
1 orange
1 cup sugar
1/2 cup chopped nuts

Wash and pick over berries. Cut orange in quarters and remove seeds. Put berries and orange through a food chopper. Stir in sugar and nuts. Makes about 1 pint.

Prepare Cranberry Relish I. Mix in contents 1 can (8 oz) crushed pineapple and 1/2 cup seedless raisins. Makes 3 cups.

Combine 3 cups Applesauce and 1 cup Cranberry Sauce (see recipes on card). Makes 1 quart.

To Serve Applesauce

For breakfast, serve plain or with cream. For main dish accompaniment, serve hot or cold with ham, pork, duck, or goose. For dessert, serve chilled, topped with whipped cream, sour cream or ice cream.

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