Cranberry-Apple Butter Yields: 3 -1/2 cups 16 oz. can jellied cranberry sauce 1 tbsp. margarine or butter 1/4 tsp. nutmeg 15 oz. jar unsweetened applesauce 1/2 tsp. cinnamon 1/8 tsp. allspice Directions: In medium saucepan, combine cranberry sauce and applesauce. Cook over medium heat until cranberry sauce melts. Add remaining ingredients; blend well. Pour into 4 clean 8-oz. jars or moisture-vaporproof freezer containers. Cover and screw lids on firmly. Let stand until cool. Store in refrigerator up to 3 weeks or freeze up to 3 months.