CRANBERRY CONSERVE
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
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
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.
BAKED CRANBERRY CONSERVE
Make and share this Baked Cranberry Conserve recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Sauces
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Set oven to 350 degrees.
- Grease a shallow baking dish (about 1-1/2-quart size).
- Place the cranberries and brown sugar in the baking dish; toss gently to combine.
- Cover and bake for 1 hour, stirring the mixture after about 30 minutes of baking time.
- After 1 hour baking remove from oven and stir in lemon juice, marmalade and chopped walunuts (if using).
- Return to oven and bake uncovered for another 15 minutes.
- Cool to room temperature.
- Store any leftover conserve covered in the fridge.
CRANBERRY CONSERVE
This is the best fresh cranberry recipe I have. It is very sweet and has a very attractive visual appeal. Originally submitted to ThanksgivingRecipe.com. Pecans can be substituted for walnuts.
Provided by Allrecipes Member
Yield 48
Number Of Ingredients 5
Steps:
- Just cover cranberries with fresh cold water and bring to a boil, cooking until berries are soft. Add the sugar, orange pulp, and raisins, and simmer slowly until thick. Add the nut meats. Continue cooking for 5 more minutes. May be served warm or chilled.n
Nutrition Facts : Calories 129 calories, Carbohydrate 31.6 g, Fat 0.8 g, Fiber 1.2 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 0.9 mg, Sugar 28.9 g
CRANBERRY CONSERVE
This is the best fresh cranberry recipe I have. It is very sweet and has a very attractive visual appeal. Originally submitted to ThanksgivingRecipe.com. Pecans can be substituted for walnuts.
Provided by Allrecipes Member
Yield 48
Number Of Ingredients 5
Steps:
- Just cover cranberries with fresh cold water and bring to a boil, cooking until berries are soft. Add the sugar, orange pulp, and raisins, and simmer slowly until thick. Add the nut meats. Continue cooking for 5 more minutes. May be served warm or chilled.n
Nutrition Facts : Calories 129 calories, Carbohydrate 31.6 g, Fat 0.8 g, Fiber 1.2 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 0.9 mg, Sugar 28.9 g
CRANBERRY FRUIT CONSERVE
Make and share this Cranberry Fruit Conserve recipe from Food.com.
Provided by MargeDC
Categories Berries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook cranberries in water until skins pop.
- add everything except the nuts and cook for 15 minutes.
- remove from heat and add walnuts.
- this will thicken when it cools.
- stores well in the fridge.
Nutrition Facts : Calories 681.8, Fat 0.5, SaturatedFat 0.1, Sodium 8.9, Carbohydrate 177.2, Fiber 8.4, Sugar 154.1, Protein 2.1
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CRANBERRY CONSERVE RECIPE | MYRECIPES
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Servings 22
- Combine cranberries, apples, raisins, and water in a flat-bottomed kettle. Bring to a boil; reduce heat, and simmer, stirring frequently, 10 minutes or until cranberries are tender. Divide mixture into 4 equal portions.
- Return one portion of cranberry mixture to kettle. Add one fourth of orange rind and juice and 3 cups sugar; stir well. Bring to a boil; boil, stirring frequently, until mixture registers 220° on a candy thermometer or until mixture sheets from a cold metal spoon. Add one-fourth of pecans; stir well. Remove from heat; skim off foam.
- Ladle conserve into hot sterilized jars, leaving 1/4-inch headspace. Cover with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes. Repeat procedure 3 times, using one-fourth of remaining ingredients each time.
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