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

Jaybird, This is an easy one! Several people have asked me how I made it. Now you have to experiment with proportions spice to cider, but all I did was put commercial pickling spice in a tea bell or similar and simmer for awhile. I haven't measured but I guess if I had to do a recipe I'd use one that you have and use like proportions. - Magpie

These recipes are out of my Holiday Celebrations Cook Book I've made all and they are great. Hot Spiced Cider 2 quarts apple cider 2/3 cup Karo light or dark corn syrup 3 cinnamon sticks 1/2 tsp whole cloves 1 lemon, sliced Cinnamon sticks and lemon slices (optional) In medium saucepan combine cider, corn syrup, cinnamon sticks, cloves and lemon slices. Bring to a boil over medium-high heat. Reduce heat: simmer 15 minutes. Remove spices. If desired, garnish each serving with a cinnamon stick and lemon slice. Makes about 10 servings. Hot Holiday Punch 4 cups apple cider 1 cup granulated suar 1/2 cup packed brown sugar 1 cinnamon stick 12 whole cloves 2 cups grapefruit juice 2 cups orange juice orange slices (optional) Maraschino cherry halves (optional) Whole cloves (optional) Combine apple cider and sugars in large saucepan. Heat over medium heat, stirring until sugars dissolve. Add cinnamon stick and cloves. Bring to a boil over medium heat. Reduce heat to low; simmer 5 minutes. Add grapefruit and orange juices. Heat, but do not boil. Strain into heatproof punch bowl. Garnish with orange slices decorated with maraschino cherry halves and whoe cloves. Serve in heatproof punch cups. Makes 8 8oz servings. Linda

Care for another one? I made this one a few days ago for our Thanksgiving at work. Here's my version. NTT's CRANBERRY RELISH Make this cranberry relish the day before. Refrigerating the mixture over night allows the ingredients to blend in together for a zesty delicious taste. 1 bag (12 oz.) fresh cranberries 5 oz. (1/2 jar of 10 oz.) SmuckerÂs sweet orange marmalade 1/3 cup + 1 tspn. Brown sugar (or to taste) Grated zest of 1 orange Juice of 1 orange ¼ tspn. of ground cinnamon pinch of ground nutmeg 1 can of jellied cranberry, cut down to pieces 1 sweet apple such as Fuji and Red Delicious, peeled and cubed 1 cup of chopped walnuts or pecans ½ cup of dried cranberries - In a medium sauce pan, combine fresh cranberries, orange marmalad, sugar, cinnamon, nutmeg, orange zest and juice. Cover and cook in medium low heat until cranberry is soften, about 15-20 mins. Turn off heat, uncover and let is cool down. - Stir in the rest of the ingredients and smash the jellied cranberry until it blends into the mixture well. - Transfer to a serving bowl and chill in the refrigerator overnight.