Categories: Spreads, Toppings, Preserve 
      Yield: 6 servings 
  
      2 md Apples                          4 1/2 c  Cranberries 
      3 c  Sugar                               1 tb Grated lemon peel 
    3/4 c  Water                             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.)