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Cranberry Conserve

Course condiment, Side
Cuisine Thanksgiving
Servings 7 CUPS

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

MJdishesitout: 
  • 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.