This is a wonderful Thanksgiving side dish, and leftover sauce can be served on pancakes or waffles.

1 pound fresh cranberries, finely chopped

2 tart green apples, peeled, cored and minced

3/4 cup sugar

1/2 cup orange marmalade

1, 10-ounce package frozen raspberries, thawed and drained

1 teaspoon lemon juice

Combine all ingredients in a large bowl. Refrigerate for one hour before serving. Makes 6 cups.

Recipe courtesy of Karen Massey, CSU Extension Routt County