Title: Spiced apple cranberry sauce
 Categories: Sauces, Side dish, Fruits, Holiday
      Yield: 1 Servings
 
           -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.