24 ounces fresh or frozen cranberries
2 & 2/3 cups honey
1 cup water
2 apples, quartered
2 tablespoons lemon juice
YIELD: 7 half-pints
Combine all ingredients in a large non-aluminum kettle. Bring to a boil and cook until the cranberries are quite soft, 15-20 minutes. Strain through a food mill. Return the strained pulp to the kettle and bring to a boil. Boil for about 2 minutes.
Ladle the hot relish into clean hot half-pint or pint jars, leaving 1/2 inch head space. Seal. Process in a boiling water bath or steam canner for 10 minutes. Adjust seals if necessary. Let cool undisturbed for 12 hours. Store in a cool, dry place.