10 quinces
20 apples
1 pound cranberries
Wash all fruit well. Cut apples and quinces in quarters. Remove quince seeds. Cook quinces until almost tender. Then add the apples and cranberries and cook until all the fruit is soft. Strain. Add 1 cup of sugar for each cup of juice. Cook until thick or jells.
Contributed by Maude Dukes of St. Louis
