  6 servings, about ? cup each 1 quart apple cider 1 teaspoon whole allspice 1 teaspoon whole cloves 2 sticks cinnamon 6 thin lemon slices, if desired Combine ingredients, except lemon slices, in a saucepan. Simmer covered for 20 minutes. Remove spices. Serve hot with lemon slices, if desired. VARIATIONMulled apple juice.—Use canned or fresh apple juice instead of cider. Apple-cranberry punch10 servings, about ? cup each 1 quart apple cider 1 cup sweetened cranberry juice 1 teaspoon lemon juice 2 cups ginger ale Combine cider and fruit juices; chill in refrigerator. Add chilled ginger ale just before serving. BN-32460 Cranberry-apple relishMakes 1? cups 1 cup cranberries 2 tart apples, unpared, cored, quartered 1 orange, unpeeled, quartered, seeded ½ cup sugar ? teaspoon salt Put fruit through food chopper, using fine blade. Combine all ingredients. Chill several hours before serving. NOTE: Relish may be stored in the refrigerator for several days. The following publications give additional ways to use apples. Single copies are available from the Office of Information, U.S. Department of Agriculture, Washington, D.C. 20250. Send your request on a post card, and be sure to include your ZIP code number in your return address.
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