Instructions: In a 3- to 4-quart pot, combine cranberries, apples, onion, sugar, raisins, 2 tablespoons of the water, lime juice, garlic, cumin, and salt. Cook over medium-high heat until sugar dissolves and liquid begins to boil, stirring constantly.

Reduce heat to medium and simmer 7 minutes. Add bell pepper and simmer 3 minutes or until pepper is crisp-tender and mixture thickens. Remove from heat, stir in remaining 1/2 cup water, cilantro, if desired, and hot pepper sauce.

Rinse clean jars in hot water and fill immediately with the salsa (jars should be hot so that they do not crack). Seal jars, allow to cool to room temperature, and refrigerate.

This recipe yields 4 3/4 cups.

Comments: An unusual and delicious twist on cranberry sauce - its a wonderful accompaniment to any grilled or roasted meat. Store in the refrigerator up to one month.

Gift-Giving Tip: Twist a bright bandanna, tie around top of jar, and tuck in a few pieces of holly or evergreen.

Yield: 4 3/4 cups

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