Cranberry Orange Conserve
|Cinnamon stick||4 Inch, crushed|
|Whole cloves||1 Teaspoon|
|Cold water||4 Cup (64 tbs)|
|Grated lemon rind||1 Tablespoon|
|Granulated sugar||4 Cup (64 tbs)|
|Firmly packed light brown sugar||2 Cup (32 tbs)|
|Fresh whole cranberries||2 Pound, washed and stemmed to make 8 cups|
|Dark raisins||1 Cup (16 tbs)|
|Chopped walnuts||1 Cup (16 tbs), toasted|
1. Peel the oranges. Remove and discard the white pith from the rind and around the fruit. Coarsely chop the rind and cut the oranges into 1-inch pieces; place in a 6-quart stainless steel or enameled stockpot -with any juice collected from the oranges. Tie up the cinnamon stick and cloves in cheesecloth and add them to the stockpot with the water and lemon rind.
2. Bring to a full rolling boil over high heat. Lower the heat; simmer, uncovered, stirring often, for 25 minutes, or until the rind is tender. Stir in the sugars, cranberries, and raisins; boil, stirring often, for 5 minutes. Add the nuts and continue simmering 10 minutes more, or until a candy thermometer registers 218° to 220°F.
3. Mean-while, sterilize 10 half-pint jelly jars. Spoon in the conserve, leaving a 1/2-inch head space; wipe the rims well and seal.
4. Process in a boiling water bath for 10 minutes. Let cool thoroughly, then check the seals. Store in a cool, dark, dry place for up to 6 months.