|Tart apples||2 Quart, pared, cored and diced|
|Cleaned cranberries||4 Cup (64 tbs)|
|Golden raisins||14 Ounce (1 Package)|
|Dark raisins||14 Ounce (1 Package)|
|Currants||11 Ounce (1 Package)|
|Figs||12 Ounce, chopped (1 Package)|
|Oranges||1 1⁄3 Cup (21.33 tbs), seeded and ground|
|Lemons||1 Cup (16 tbs), seeded and ground|
|Chopped candied orange peel||1⁄2 Cup (8 tbs)|
|Chopped candied lemon peel||1⁄2 Cup (8 tbs)|
|Brown sugar||2 Cup (32 tbs), firmly packed|
|Apple cider||1 Quart|
|Brandy||3⁄4 Cup (12 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
Combine all ingredients, except brandy and sherry, in a large sauce pot.
Simmer gently about 1 hour, stirring occasionally.
Remove from heat; carefully stir in brandy and sherry.
Return to heat; simmer 30 minutes.
Pour hot into hot jars, leaving 1/2-inch head space.
Remove air bubbles.
Process 30 minutes in boiling water bath.