Fall's favorite fruits unite in this slow-cooker recipe for Apple Cranberry Pumpkin Ketchup. It's the best of both worlds: the sweet apple, tart cranberry and murky pumpkin flavors come through yet it's still undeniably, wonderfully ketchupy.
This conserve is similar to one I have been making for years, but a few tweaks make it safe for canning. Delicious with the traditional meal, it is also fantastic on sandwiches and heated and spooned over ice cream.
This cranberry sauce has hints of orange, cinnamon and cloves. Apples and raisins give the sauce sweetness and texture. We like to can 8 oz. jars of this delicious condiment a few weeks before Thanksgiving to send to far-away family and friends!