Cranberry And Orange Preserve

Farm.Fares's picture

May. 01, 2011


Granulated sugar 1 Pound (450 Gram)
Cranberries 1 Pound (450 Gram, Fresh / Frozen)
Orange 1 (Use Finely Grated Rind And Juice)
Water 1 Cup (16 tbs) (Adjust Quantity As Needed)



1. Preheat the oven to 225°F / 110°C/ Gas ¼

2. Add sugar to a bowl and place in the oven to warm.

3. At the same time sterilize and warm preserve jars in the oven.

4. Cut waxed tissue circles, to fit the rim on the jars.

5. Pick out the ripened and bruised berries.


6. In a heavy bottomed sauce pan, combine the cranberries, 300ml of water, orange juice, and rind.

7. Place the pan on a medium flame and bring to a boil.

8. Reduce the heat and then simmer the berries for 10 minutes, stirring occasionally until they are very soft and pulpy

9. Take pan of the heat and pass the mixture through a fine nylon sieve, to remove and collect the pulp.

10. Pour the puree into a clean heavy saucepan and add the warmed sugar.

11. On a low flame, heat the fruit puree, stirring constantly, till the sugar dissolves.

12. Increase the heat and boil the puree for 4-5 minutes until it reaches setting point.

13. Take pan off the heat and cool for 5 minutes before potting.


14. Spoon the mixture into the warmed jars, to the brim and place the waxed tissue circles, wax side down to cover the jar.

15. Wipe the jars clean from the outside.

16. Put on the lids when puree is hot or after it has cooled.

17. Put a label mentioning the date on the jar.

18. Store in a cool dry place like your pantry.


19. Use as desired. Serve the preserve with muffins, bagels, scones, or toast. You can use it as a filling in pies, eat it with pancakes or use it as a topping.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 15

Nutrition Facts

Serving size

Calories 136Calories from Fat 1

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium %

Total Carbohydrates 35 g11.7%

Dietary Fiber 1 g4%

Sugars 32 g

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet