Author: Perla Meyers for Cuisine Magazine November 1979
Ingredients
2 pounds fresh cranberries
3 apples, pared, cored diced
2 pears, pared, cored, diced
2 cups golden raisins
2 cups granulated sugar
1 cup fresh orange juice (about 3-4 large oranges)
2 Tablespoons grated orange peel
2 teaspoons ground cinnamon
¼ teaspoon freshly grated nutmeg
½ cup Grand Marnier or other orange-flavored liqueur
Instructions
Heat all ingredients except the liqueur in a large saucepan to boiling.
Reduce heat and simmer, uncovered, for stirring frequently until mixture thickens, about 45 to 50 minutes. Remove from heat, cool slightly, then stir in liqueur. Refrigerate covered overnight or can make at least month ahead. Serve chilled.
Recipe by The Culinary Cellar at https://theculinarycellar.com/cuisine-magazine-november-1979/