Cranberry Sauce with Apples

Peel, core and cut apples into a ½ inch dice.

In a medium pot combine the cranberries, sugar, molasses and apples. Cover and cook over medium heat, stirring from time to time. Bring to a boil and cook for 10 minutes, stirring often. Uncover, reduce heat to a simmer and cook another 10-15 minutes. Stir in the spices.

Mixture will thicken as it cools but cook it a little longer if you prefer a thicker sauce. When done remove it from the heat and put it into an airtight container and store in the refrigerator. This cranberry sauce will last for three months if refrigerated.

Adapted from The New York Times Cookbook.