Get started on Thanksgiving dishes early and make the cranberry conserve as soon as you see fresh cranberries in the stores. Deep ruby red, becoming a deeper red as it cools…… it is luscious!
- 4 CUPS FRESH CRANBERRIES
- 1 CUP WATER
- 2 1/2 CUPS GRANULATED SUGAR
- 1 LEMON
- 1 ORANGE
- 1 CUP RAISINS
- 1 APPLE cored, diced
- 1 PEAR cored, diced
- 1/2 CUP DRIED APRICOTS cut in quarters
- 1/3 CUPS PORT
- 1 CUP WALNUTS coarsely chopped
- In a 4 or 5-quart saucepan, cook cranberries with water until skins begin to pop...about 2-3 minutes.
- Add sugar and stir. Squeeze lemon and orange juice into cranberries (use strainer to catch seeds). Add squeezed lemon and orange halves, raisins, apple, pear, and apricots. Bring to a gentle boil and cook for 20 minutes. Remove from heat. Using tongs, remove lemon and orange halves and discard
- Stir in port and walnuts. Allow to cool to room temperature. Transfer to jars and refrigerate.
- Cooking time is accurate. Time from when the boil is gentle and cannot be stirred down. Mixture will appear too thin but sets up upon cooling. You still want to see the pieces of fruit.
- Recipe is great for gift giving and can be doubled. Don't do more than that in one pot...just doesn't work as well.
- Store in jars that you have saved.
- Serve in a glass/crystal bowl for extra zing.
- Conserve is great addition to turkey sandwiches.
- Keeps for 3-4 months, refrigerated.