Cranberry Conserve Recipes

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CRANBERRY CONSERVE



Cranberry Conserve image

I'm 95, and I still remember my grandmother from Germany making this lovely, delicious conserve for the holidays. She'd give it to family members and friends. It tastes great served as a relish alongside meat or even spread on biscuits. -Mildred Marsh Banker, Austin, Texas

Provided by Taste of Home

Time 30m

Yield 3 pints.

Number Of Ingredients 7

4 cups fresh or frozen cranberries, halved
1 tablespoon grated orange zest
2 oranges, peeled, sliced and quartered
1 cup raisins
1-1/4 cup water
1 cup chopped pecans
2-1/2 cups sugar

Steps:

  • In a large saucepan, combine the cranberries, orange zest, oranges, raisins and water. Cover and simmer over medium heat until cranberries are soft. Add pecans and sugar; stir well. Simmer, uncovered, 10-15 minutes, stirring often. Cool. Spoon into covered containers. Refrigerate. Serve as a relish with poultry or pork, or spread on biscuits or rolls.

Nutrition Facts : Calories 72 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.

CRANBERRY CONSERVE



Cranberry Conserve image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 1 quart

Number Of Ingredients 7

2 (10-ounce) packages strawberries frozen with syrup, thawed
1/2 cup sugar
1/4 cup water
1 (12-ounce) package fresh cranberries
2 ounces crystallized ginger, cut in slivers
1/2 large orange, peel, cut into julienne strips
2 cinnamon sticks

Steps:

  • Drain liquid from strawberries into 3-quart saucepan, reserving berries. Add sugar and water, bring to boil, stirring to dissolve sugar. Add cranberries, ginger, peel and cinnamon. Return to boil; reduce heat and simmer 10 minutes, stirring occasionally. Stir in reserved strawberries. Remove from heat, cool. Spoon into jars, cover and refrigerate up to 1 month. Serve as accompaniment to hot or cold meats or poultry.

CRANBERRY-PORT CONSERVE



Cranberry-Port Conserve image

Categories     Condiment/Spread     Fruit     Nut     Thanksgiving     Low Sodium     Wheat/Gluten-Free     Cranberry     Currant     Orange     Walnut     Port     Fall     Winter     Bon Appétit

Yield 3 Cups

Number Of Ingredients 6

1 12-ounce package fresh or frozen cranberries
3/4 cup sugar
2/3 cup ruby Port
1 medium navel orange, unpeeled, chopped
1/4 cup chopped currants
1/3 cup chopped walnuts

Steps:

  • Combine cranberries, sugar and Port in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; add chopped orange and simmer until cranberries burst and mixture thickens slightly, about 15 minutes. Mix in dried currants. Cool cranberry conserve completely. Stir in chopped walnuts. (Cranberry conserve can be prepared 3 days ahead. Cover tightly and refrigerate.)

CRANBERRY-RAISIN CONSERVE



Cranberry-Raisin Conserve image

Provided by Florence Fabricant

Categories     easy, condiments

Time 20m

Yield 5 cups

Number Of Ingredients 5

12 ounces cranberries
1 cup raisins
2 tablespoons grated fresh ginger
1 cup brown sugar
1 1/2 cups apple cider

Steps:

  • Combine all the ingredients in a heavy saucepan. Bring to a simmer and cook very gently, until the cranberries soften but still hold their shape.
  • Transfer the mixture to one or more jars or plastic containers. Cover, but do not seal them tight. Allow them to cool to room temperature, then secure the covers of the containers and refrigerate the conserve until ready to use.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 0 grams, Carbohydrate 57 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 46 grams

CRANBERRY CONSERVE



Cranberry Conserve image

Great for Thanksgiving. if you don;t know what a conserve is, it is similar to a jam consistency, but has nuts. Serve them over toast, biscuits, breads, etc.

Provided by KittyKitty

Categories     Fruit

Time 1h

Yield 4 half pints

Number Of Ingredients 7

4 cups fresh cranberries
3/4 cup water
3 cups sugar
3/4 cup water
1 medium orange, peeled and finely chopped
1/2 cup chopped pecans or 1/2 cup walnuts
1/3 cup raisins

Steps:

  • Combine cranberries and 3/4 cup water in a Dutch oven;bring to a boil. Cover. Reduce heat and simmer 6 to 8 minutes or until skind pop.Drain fruit, and put through a food mill. Add remaining ingredients, bring to a boil, stirring frequently. Reduce heat and simmer, uncovered 30 minutes.
  • Quickly spoon hot conserve into hot jars, leaving 1/4 inch headspace, wipe jar rims. Cover jars at once with metal lids and screw on bands.Process in boiling water bath 15 minutes.

Nutrition Facts : Calories 769.8, Fat 10, SaturatedFat 0.9, Sodium 5, Carbohydrate 176.8, Fiber 6.9, Sugar 164.4, Protein 2.3

HOMEMADE CRANBERRY SAUCE ("CRANBERRY FRUIT CONSERVE")



Homemade Cranberry Sauce (

Ina Garten prepared this on her Thanksgiving special. The reviews on the food network website were outstanding, so I tried it and wholeheartedly agree! Preparation time includes chilling; prep and cook time is under 30 minutes.

Provided by Kim in Walnut Creek

Categories     Chutneys

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 7

1 (12 ounce) bag fresh cranberries
1 3/4 cups sugar
1 granny smith apple, peeled, cored and chopped
1 orange, juice and zest of, grated
1 lemon, juice and zest of, grated
3/4 cup raisins
3/4 cup walnuts or 3/4 cup pecans, chopped

Steps:

  • Cook the cranberries, sugar and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open.
  • Add the apple, zests and juices and let cook for 15 more minutes.
  • Remove from heat and add the raisins and nuts.
  • Let cool, and serve chilled.

CRANBERRY, APPLE, AND WALNUT CONSERVE



Cranberry, Apple, and Walnut Conserve image

Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar imparts subtle caramel undertones.

Categories     Condiment/Spread     Sauce     Fruit     Nut     Christmas     Thanksgiving     Quick & Easy     Cranberry     Apple     Walnut     Fall     Winter     Gourmet

Yield Makes about 12 cups

Number Of Ingredients 8

1 1/2 cups water
3 cups turbinado sugar such as Sugar in the Raw
1 (3-inch) cinnamon stick
1/4 teaspoon ground allspice
3 (12-oz) bags fresh cranberries (2 1/4 lb; about 11 cups)
3 Gala or Pink Lady apples
2 cups walnuts (6 oz), toasted, cooled, and broken into small pieces
2 tablespoons Calvados or brandy

Steps:

  • Simmer water, sugar, cinnamon stick, allspice, and half of cranberries (about 5 1/2 cups) in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until cranberries just start to pop, about 5 minutes. Add half of remaining cranberries (about 3 cups) and simmer, stirring occasionally, 5 minutes.
  • Meanwhile, peel and core apples, then cut into 1/4-inch dice. Add to cranberry mixture along with walnuts and remaining cranberries, then simmer, stirring occasionally, 5 minutes. Stir in Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard cinnamon stick.

CRANBERRY, RASPBERRY, PECAN CONSERVE



Cranberry, Raspberry, Pecan Conserve image

Provided by Cathy Barrow

Categories     side dish

Time 1h30m

Yield 4 half pints or 2 pints

Number Of Ingredients 6

8 ounces pecans
1 pound (16 ounces) fresh cranberries
4 half-pints raspberries
3 cups sugar
Juice of one lemon
1 Tablespoon orange zest

Steps:

  • In a skillet, toast pecans over medium heat, shaking pan to avoid burning. In about 8 minutes, nuts will become fragrant and smell toasty; remove from heat and chop.
  • In a large heavy pot, bring cranberries, raspberries, sugar, lemon juice and zest to a boil. Remove from heat, pour into a ceramic or glass bowl, then cover and refrigerate overnight. If not canning, add pecans and serve.
  • If canning, put a rack in a large stockpot or line the pot with a folded kitchen towel. Fill with water and bring to a boil. Add 4 half-pint canning jars or two pint-size canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. Alternatively, sterilize the jars by running them through a dishwasher cycle, leaving them there until ready to fill.
  • Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off the heat and add the lids to soften their rubber gaskets. Rings and lids may be left in the water until jars are filled.
  • Strain the cranberry raspberry mixture through a sieve over a heavy pot, then place the strainer in a bowl to catch any additional syrup. Reserve the fruit solids.
  • Bring liquid to a boil. When syrup reaches 220 degrees, or an active boil that cannot be stirred down, add back the fruit and any juices that have accumulated.
  • Bring the mixture back to a hard boil, stirring constantly. Add the pecans, and then cook until the conserve is at a boil that cannot be stirred down and has thickened to a jammy consistency.
  • Remove the jars from the pot. Ladle hot conserve into the hot jars, leaving 1/2-inch head space.
  • Wipe jar rims with a damp towel. Place lids on jars, screw on rings and lower jars back into the pot of boiling water. Return to a full boil and boil the jars for 15 minutes for half pints, 20 minutes for pints. Transfer jars to a folded towel and allow to cool for 12 hours; you should hear jars ping as they seal.
  • Once cool, test seals by removing rings and lifting jars by the flat lid. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time jars are processed. To reprocess, reheat conserve to boiling, then continue as before.

Nutrition Facts : @context http, Calories 1078, UnsaturatedFat 33 grams, Carbohydrate 191 grams, Fat 38 grams, Fiber 30 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 7 milligrams, Sugar 153 grams

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