Submitted by Elizabeth Leech.
From the Kerr Blue Book I copied from my landlady Clara Thomas, probably from the 50s.
3 cups cranberries
1 1/2 cups diced apples, peeled
1 1/2 cups water
1 1/2 cups crushed pineapple
2 Tbsp. lemon juice
3 1/2 cups sugar
Cook the cranberries and apples in the water until they are clear and tender. Press fruit through sieve to remove cranberry skins. Measure; there should be 3 cups of the pulp. Add pineapple without draining it, lemon juice and sugar. Mix well and boil rapidly until thick and clear (about 6 to 8 minutes). Pour into sterilized jars and seal while hot.
Wibnote: A double batch will just barely make 6 pints.