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Cranberry Conserve

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  Cranberries 4 Cup (64 tbs)
  Sugar 3 Cup (48 tbs)
  Orange 1 Medium, finely chopped (Peeled)
  Chopped walnuts/Pecans 1⁄2 Cup (8 tbs)
  Seeded raisins 1⁄3 Cup (5.33 tbs)

Wash cranberries, removing stems.
Turn into 3-1/2-quart saucepan; add 3/4 cup water.
Simmer, covered, until skins pop— 6 to 8 minutes.
Press cranberries and liquid through food mill or coarse sieve.
Turn into 6-quart kettle; add sugar, orange, nuts, raisins, and 3/4 cup water.
Bring to boiling, stirring constantly until sugar is dissolved.
Boil gently, uncovered, 30 minutes, or until thickened.
Meanwhile, sterilize 5 or 6 (8-oz) jars (see Direc- tions for Sterilizing); keep in hot water until ready to fill.
Immediately ladle conserve into hot, sterilized jars.
Cover at once with 1/8 inch hot paraffin.
Let cool; cover with lids.
Makes 5 or 6 (8-oz) jars.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3635 Calories from Fat 730

% Daily Value*

Total Fat 82 g125.6%

Saturated Fat 6.5 g32.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 15.4 mg0.6%

Total Carbohydrates 735 g245%

Dietary Fiber 39.6 g158.3%

Sugars 669.6 g

Protein 26 g52%

Vitamin A 13.6% Vitamin C 237.8%

Calcium 23.5% Iron 37.1%

*Based on a 2000 Calorie diet

Cranberry Conserve Recipe