Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  cups          fresh cranberries, stems removed
   1      cup           cranberry juice
   6                    jalapenos, seeded, de-stemmed -- finely chopped
   2      small         apples
   1      tablespoon    orange rind -- finely chopped
   1 1/4  cups          all-purpose flour
   2      teaspoons     baking powder
   1      cup           sugar
     1/2  cup           butter, at room temperature
   2                    eggs -- beaten
   1      cup           milk
   1      teaspoon      vanilla
   1      teaspoon      lemon rind -- grated

Preparation:

Preheat oven to 375F. Combine the cranberries, cranberry juice and jalapenos in a saucepan, bring to the boil, lower heat, and simmer for 15 minutes. Meanwhile, peel, core and cut apples into 1/2-inch-thick slices (about 2 cups). Add the apples and orange rind, return heat to simmer, and continue cooking for about 10 minutes. Meanwhile, sift the flour and baking powder together into a mixing bowl. Stir in the sugar. Cut in the butter until mixture forms a fine meal. Add the eggs, milk, vanilla and lemon rind, and mix with a wooden spoon until well blended, adding a little more flour if necessary to produce a loose but not wet batter. Pour cranberry mixture into a 2-quart baking dish; then pour the batter evenly over the top (scraping to cover, if necessary). Bake for about 1 hour or till top is golden brown and cake tester comes out clean. Serve hot or at room temperature.