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.