Yes You Can  Autumn in New England is the time to harvest
nature’s bounty, but what to do with all of that wonderfully
ripe fruit? Robin Cohen, of Arlington-based Doves and Figs,
gives us a step-by-step guide to creating apple-cranberry
preserves that can be enjoyed all year long.  By | Boston Home |
Photograph by Scott M. Lacey  1. Gather Your Ingredients  A
pick-your-own farm is a great place to get tree-ripened apples.
For this recipe you’ll need three-and-a-half cups of them,
peeled, cored, and chopped; one-and-a-half cups of cranberries;
one-third cup of orange juice; one cup of water; two-and-a-half
cups of sugar; a quarter cup of golden raisins; two tablespoons
of lemon juice; and one cinnamon stick.  2. Equip Your Kitchen
You’ll need at least two big pots and several small mason jars
with bands and new sealing lids, usually available at the
supermarket.  3. Get Cooking  In a large pot over medium heat,
cook everything but the apples until the cranberries soften and
pop (about 10 minutes). Add the ap