Peel, core and chop 1 cooking apple. Peel rind of 2
oranges; cut into matchsticks. Place 8 ounces fresh or frozen
cranberries in large pan with 2 tablespoons each apple juice
and red currant jelly and 1 ounce sugar. Bring to boil; simmer
10 minutes until apple softened. Pack into sterilized jar.
Cover and chill for 1 month or store in cool dark place for 2
weeks. Use 1 pound jar.