Instructions: In 3-quart saucepan, heat cranberries, brown sugar, raisins, vinegar, cinnamon stick, cloves, salt, and 3/4 cup water to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 6 minutes, stirring occasionally. Add diced apple and cook until most of cranberries pop and mixture thickens slightly, about 4 minutes longer. Discard cinnamon stick. Spoon into serving bowl; cover and refrigerate until well chilled, about 3 hours.

Mary Says: This is a wonderful cranberry sauce I found on line 3 years ago and now make it every year!

NOTES : I used a Granny Smith apple

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