Ellie Topp's Quick Apple Cranberry Chutney recipe for canning is similar to Zabby's but actually contains a much higher proportion of onion and pepper relative to the amount of cranberries, and less apple. Zabby's has a little less vinegar, but since the pH of cranberry juice is pretty similar to vinegar, I think Zabby's recipe is roughly equivalent to Ellie Topp's. Bullmastiff, here's a cranberry conserve recipe with nuts from the Ball Blue Book. I don't see why you couldn't leave out the raisins, and use the juice of one orange instead of the whole thing, since cranberries have enough natural pectin to set on their own. I would feel fine adding an apple since you're working so low in the pH range with those cranberries, but I can't find a comparable recipe with apples and nuts (the Nutty Plum Conserve has a higher proportion of nuts but is acidified with bottled lemon juice). Cranberry Conserve 1 orange (unpeeled), seeded and finely chopped 2 c water 4 c cranberries 1/2 c raisins 3 c granulated sugar 1/2 c chopped nuts Combine orange and water and bring to a boil over high heat. Reduce heat, partially cover, and boil until peel is tender, about 5 minutes. Add cranberries, raisins, and sugar, stirring until sugar dissolves. Return to a boil over medium-high heat, stirring frequently. Boil hard until mixture thickens, 10-15 minutes. Stir in nuts and cook, stirring constantly, for 5 minutes. Remove from heat and test gel. Skim foam and pack into hot half-pint jars, leaving 1/4 inch headspace. Process 15 minutes in BWB. The recipe note says to make sure your nuts don't smell stale, and that you can toast the nuts in a dry skillet to bring out their flavor. Makes about 4 8-oz jars. Melissa

This cake is fabulous! However, there were several glitches in the recipe. The instructions didn't tell when to add the milk and vanilla. The 2nd amount of brown sugar (1/2 cup) isn't in the ingredient list. And the cranberry instrux are confusing. It says to use fresh OR frozen crans, and if using frozen ones, not to defrost before adding to recipe. I used fresh AND frozen crans, so wasn't sure whether to defrost. I partially defrosted them, and that seemed to work fine. So, lots of wondering, but it was finally worth it!

I have one that I love, however, it's a canning recipe. Maybe you could work with it anyway. Here it is--- Cranberry-Pineapple Sauce 1-20 oz can crushed pineapple in juice water 2 cups sugar 4 cups fresh or frozen cranberries 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 T grated ornage peel Drain pineapple, reserving juice in a 2 cup measure. Press to remove as much juice as possible. Add water to make 2 cups. In a large saucepan, combine juice and sugar. Bring to boil over high heat, stirring until sugar dissolves. Add drained pineapple, cranberries and remaining ingredients. Return to a boil. Reduce heat to low. Cover, simmer until cranberries stop popping, about 15 mins. Ladle into hot jars, etc, for canning. Actually, this recipe would stay in the fridge for a long time and if you have a large crowd this may be just right. This makes approx. 6 cups. Make it a few days ahead to let the flavors blend. Beebonnet

HiDesert, I made this again for Christmas and it again tasted delicious and looked fabulous! Oh, I I baked it (by accident as I pulled out the wrong pan) in a 10 inch springform and it was just perfect. It was a not as high, but, larger in diameter. It looked great and everyone just loved it. I think I'm going to make another one to give to my neighbor as a Happy New Year sweet treat gift! I wish you and your family a Happy & Healthy New Year!