In medium saucepan, combine cranberry sauce and applesauce. Cook over medium heat until cranberry sauce melts. Add remaining ingredients and blend well. Pour into 4 clean 8-ounce jars or moisture-proof freezer containers. Cover and screw ids on firmly and let stand until cool. Store in refrigerator up to 4 weeks or freeze up to 3 months. Very good on bagels and muffins. Makes 3 1/2 cups.

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