Cranberry Relish

3 pkg. Whole, Fresh Cranberries

3 Granny Smith Apples; peeled, cored, divided into 8 sections and sliced into ¼ inch slices

6 Oranges; juiced plus enough water to make 4 cups of liquid (or you can simply use 4 C of orange juice)

1 C Raisins

3 Tsp. Cinnamon

1 Tsp. Cloves

¼ Tsp. Nutmeg

1 Box MCP Pectin

4 C Sugar

In large pot fold all ingredients EXCEPT sugar.  Cook over medium heat until fruit comes to a gentle rolling boil.  Slowly add sugar and bring to rolling boil and let boil for 1 minute.  Ladle into prepared canning jars, place flat lids, screw on rings and invert for 1 hour.  Jars will self seal.  You may do a water bath to seal if you wish.  Yields 12 ½ pint jars or 7 pint jars.  This will keep in the pantry for 5 years (in my experience) but refrigerate once opened.