Cranberry Apple Conserve - Jeniel (Cooking Light)

4 1/2 cups peeled, diced Winesap or other cooking apples
3 cups fresh cranberries
1 1/2 cups unsweetened apple juice
1/4 cup + 2 T firmly packed brown sugar
1/4 cup golden raisins
2 tsp peeled grated gingeroot
1/2 tsp ground cinnamon
1/8 tsp salt
1/8 tsp ground cloves

Combine all ing in a large saucepan. Bring to a boil. Reduce heat to medium low, and cook uncovered 10 min, stirring occasionally.

Remove form heat; let cool. Serve chilled or at room top. Cover and store in refrigerator up to 1 week. Yields 5 1/2 cups.