Mmmm. My favorite cranberry sauce is the one from the Ocean Spray package that is like your #1, except without apples or pineapple.
I've made lots of other kinds and eaten lots of other kinds, but the cranberry-orange-pecan is still my favorite, after fixing it for well over 30 years.
I love this with turkey leftovers, or as an appetizer with cream cheese and crackers.
JALAPEÑO PEPPER JELLY
Ingredients
1 large or 2 medium green bell pepper(s), cut into chunks
1 4-oz can diced jalapeño peppers - or approx. 1/4 cup of diced nacho-type pickled jalapenos (they're the mildest) or fresh jalapeños
1 1/2 cups cider vinegar
6 cups sugar
1 6-ounce package Certo liquid pectin
Few drops green food coloring, optional
1/4 cup diced red bell pepper, optional (for color)
Preparation
In a blender, place green bell peppers, jalapeno peppers, and 1 cup vinegar. Blend until smooth. Put into a large, heavy pot for boiling. Do not use enamelware.
Rinse the blender container with the remaining 1/2-cup vinegar and add to pot. Add the sugar and bring to a full, rolling boil that cannot be stirred down, while stirring constantly. Boil for 1 minute.
Skim foam off the top. Add the Certo, both pouches. Stir thoroughly. Add 5 drops of green food coloring. Stir. For "Christmas Pepper Jelly," add red pepper pieces now.
Ladle into hot sterilized jars and seal with paraffin.