Cranberry Port Conserve Recipes

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CRANBERRY FRUIT CONSERVE



Cranberry Fruit Conserve image

Provided by Ina Garten

Categories     condiment

Time 35m

Yield 4 cups

Number Of Ingredients 7

One 12-ounce bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins
3/4 cup chopped walnuts or pecans

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 cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

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 FRUIT CONSERVE



Cranberry Fruit Conserve image

Provided by Ina Garten

Yield 4 cups

Number Of Ingredients 7

One 12-ounce bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon
3/4 cup raisins
3/4 cup chopped walnuts or pecans

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 cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

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-PORT SORBET



Cranberry-Port Sorbet image

A refreshing palate cleanser is just what you need after a big meal. This cranberry sorbet has the right balance of sweetness and tartness.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 4h

Yield Makes 3 cups

Number Of Ingredients 5

12 ounces fresh or thawed frozen cranberries (3 1/2 cups)
3 cups water
1 1/2 cups sugar
1 cup ruby port
3 strips lemon zest (each about 3 inches long), plus 1 tablespoon fresh lemon juice

Steps:

  • Bring all ingredients to a boil in a medium saucepan. Reduce heat to medium-low. Simmer, stirring occasionally, until cranberries are tender, about 20 minutes. Let cool for 15 minutes. Remove zest.
  • Working in 2 batches, puree cranberry mixture in a blender until smooth. Strain through a fine sieve into a bowl, pressing to extract juice; discard solids. Refrigerate until chilled, about 2 hours. (You can also set the bowl in an ice-water bath to chill more quickly.)
  • Freeze mixture in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container. Freeze for at least 1 hour before serving.

CRANBERRY SAUCE WITH PORT



Cranberry Sauce With Port image

Make and share this Cranberry Sauce With Port recipe from Food.com.

Provided by R.Rowand

Categories     Sauces

Time 20m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 6

1 (12 ounce) bag cranberries
1 cup port wine
3/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves

Steps:

  • In a 2-quart sauce pan heat all ingredients to boiling over high heat, stirring occasionally.
  • Reduce to medium heat and cook uncovered till most of the cranberries pop about 5 to 8 minutes, stirring occasionally.
  • Spoon sauce into serving bowl cover and refrigerate until well chilled about 3 hrs or up to 4 days.
  • Mixture will thicken as it cools.

Nutrition Facts : Calories 140.2, Fat 0.1, Sodium 3.6, Carbohydrate 28.1, Fiber 2.1, Sugar 22.8, Protein 0.2

CRANBERRY TANGERINE CONSERVE



Cranberry Tangerine Conserve image

Provided by Ruth Cousineau

Categories     Condiment/Spread     Side     Thanksgiving     Quick & Easy     Dinner     Cranberry     Tangerine     Gourmet     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

2 tight-skinned tangerines
3/4 pound fresh or frozen cranberries
1 teaspoon grated peeled ginger
1/2 cup golden raisins
2/3 cup packed light brown sugar

Steps:

  • Remove a 4-by 1-inch strip of zest from 1 tangerine with a sharp vegetable peeler (preferably Y-shaped), then scrape off any white pith from strip. Squeeze 1/3 cup juice from tangerines.
  • Bring juice, zest strip, and remaining ingredients to a boil in a heavy medium saucepan, stirring until sugar has dissolved, then simmer, uncovered, until berries have burst, 15 to 20 minutes. Remove from heat and cool completely. Discard zest before serving if desired.

CRANBERRY PORT COOKIES



Cranberry Port Cookies image

This is my version of a recipe I tasted years ago-my family loves it. The flaky cookies are filled with a scrumptious combination of dried cranberries, cinnamon, lemon and a hint of port wine. -Leslie Forte, Oakhill, Virginia

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 3-1/2 dozen.

Number Of Ingredients 12

1-1/3 cups dried cranberries
1/2 cup sugar
1/2 cup port wine or unsweetened apple juice
1/4 cup water
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
2 packages (15 ounces each) refrigerated pie crust
GLAZE:
2 cups confectioners' sugar
3 tablespoons water
2 tablespoons light corn syrup

Steps:

  • In a large saucepan, combine the first seven ingredients. Bring to a boil. Cook and stir for 1-2 minutes or until sugar is dissolved. Remove from the heat; cool slightly. Transfer to a food processor; cover and process until cranberries are finely chopped. Cool completely., Roll out each crust on a lightly floured surface to 1/16-in. thickness. Using a 2-1/2-in. round cookie cutter, cut out 21 circles from each crust. Place a heaping teaspoonful of filling in the center of half of the circles; top with remaining circles. Press edges with a fork to seal., Place on ungreased baking sheets. Bake at 375° for 12-15 minutes or until edges begin to brown. Remove to wire racks to cool., In a small bowl, combine glaze ingredients; drizzle over cookies.

Nutrition Facts : Calories 138 calories, Fat 5g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 76mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

CRANBERRIES AND PORT WINE



Cranberries and Port Wine image

Provided by Marian Burros

Categories     condiments, side dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 5

12 ounces cranberries
7 to 8 tablespoons sugar
1 cup Port wine
1/4 teaspoon cinnamon
1 cup diced orange sections

Steps:

  • Wash berries, and discard those that are wrinkled.
  • Combine berries, sugar and wine, and boil over high heat until sugar has dissolved. Reduce heat, and boil, uncovered, until berries begin to pop, about 5 minutes.
  • Stir in cinnamon and orange sections. Remove from heat and chill. Refrigerate at least overnight.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 13 grams

CRANBERRY-PORT RELISH



Cranberry-Port Relish image

I love cranberry relish and enjoy this one that's a bit different that the usual stuff. This is a Sunset Potluck Cookbook recipe.

Provided by Hey Jude

Categories     Sauces

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

3 cups fresh cranberries
1 medium onion, finely chopped
1/3 cup cider vinegar
1 cup golden raisin
1 cup sugar
1 1/2 cups port wine
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cinnamon

Steps:

  • In a 3-4 qt.
  • pan, combine all ingredients and bring to a boil over high heat, stirring occasionally.
  • Reduce heat and simmer, uncovered, until relish is thick and reduced to 3 cups, about 30 minutes; stir often as relish thickens to prevent scorching.
  • Let cool.
  • This will keep in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 249.4, Fat 0.2, SaturatedFat 0.1, Sodium 8.3, Carbohydrate 51.9, Fiber 2.9, Sugar 41.3, Protein 1

CRANBERRIES AND PORT WINE



Cranberries and Port Wine image

Provided by Marian Burros

Categories     condiments

Time 5m

Yield 8 - 10 servings

Number Of Ingredients 5

12 ounces fresh cranberries
1/2 cup sugar
1 cup port wine
1/4 teaspoon cinnamon
3 tablespoon slivered crystallized ginger

Steps:

  • Wash cranberries and place in pot with sugar, port and cinnamon. Bring to boil over high heat. Reduce heat and boil, gently, uncovered, until cranberries begin to pop, about five minutes.
  • Stir in ginger. Remove from heat and chill. Refrigerate at least overnight; it will keep up to a week.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 16 grams

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