->Cranberry Preserves 02 <-

2 md apples

3 c sugar

3/4 c water

4 1/2 c cranberries

1 tb lemon peel; grated

1/4 c creme de cassis

Peel, core and coarsely dice apples. Heat sugar and water in heavy

large saucepan over low heat, swirling pan occasionally, until

sugar dissolves. Add cranberries, apples and lemon peel. Bring to

boil. Reduce heat to medium and cook until consistency of thick

jam, stirring frequently, about 20 minutes. Stir in cassis to taste.

Cool completely before serving. (Can be stored in refrigerator 1

month.)