Triple 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.

TRIPLE CRANBERRY SAUCE



Triple Cranberry Sauce image

Cranberry fans will ask for this sauce again and again. It's loaded with their favorite fruit-in fresh, dried and juice form. Orange and allspice make it awesome. -Arlene Smulski, Lyons, Illinois

Provided by Taste of Home

Time 25m

Yield 3 cups.

Number Of Ingredients 8

1 package (12 ounces) fresh or frozen cranberries
1 cup thawed cranberry juice concentrate
1/2 cup dried cranberries
1/3 cup sugar
3 tablespoons orange juice
3 tablespoons orange marmalade
2 teaspoons grated orange zest
1/4 teaspoon ground allspice

Steps:

  • In a small saucepan, combine the cranberries, cranberry juice concentrate, dried cranberries and sugar. Cook over medium heat until the berries pop, about 15 minutes., Remove from the heat; stir in the orange juice, marmalade, orange zest and allspice. Transfer to a small bowl; refrigerate until chilled.

Nutrition Facts : Calories 113 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 2g fiber), Protein 0 protein.

TRIPLE SEC CRANBERRY RELISH



Triple Sec Cranberry Relish image

Provided by Ted Allen

Time 45m

Yield 3 cups

Number Of Ingredients 8

1 (12-ounce) bag fresh cranberries
1 Granny Smith apple, peeled, cored, and diced
1 cup sugar
1/2 cup Cointreau or Grand Marnier orange liqueur
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Grated zest of 1 lemon
Grated zest of 1 orange

Steps:

  • In a medium saucepan over medium heat, combine the cranberries, apple, sugar, Cointreau, 1/2 cup water, the cinnamon, and cloves, and bring to a boil. Reduce the heat and simmer until the cranberries start to pop, about 10 minutes. Remove from the heat, stir in the grated zests, and chill.

TRIPLE CRANBERRY CONSERVE



Triple Cranberry Conserve image

Make and share this Triple Cranberry Conserve recipe from Food.com.

Provided by chia2160

Categories     Oranges

Time 20m

Yield 3 cups

Number Of Ingredients 5

1 cup cranberry juice
1 cup sugar
1 orange, zest of, peeled in strips
4 cups fresh cranberries
1 cup dried cranberries

Steps:

  • in a large saucepan heat cranberry juice, sugar and orange zest and bring to a boil.
  • add the fresh and dried cranberries and cook until berries pop, pressing to the sides of the pot to crush.
  • cook about 10 minutes until thick.
  • transfer to a bowl to cool and remove orange zest.
  • may be made in advance, keeps refrigerated up to 2 weeks.

Nutrition Facts : Calories 380.2, Fat 0.3, Sodium 5.7, Carbohydrate 98.4, Fiber 7.7, Sugar 83.3, Protein 0.7

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-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 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.

BAKED CRANBERRY CONSERVE



Baked Cranberry Conserve image

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

1 (12 ounce) package fresh cranberries
1 cup brown sugar
2 tablespoons fresh lemon juice
1 cup orange marmalade
1 cup chopped walnuts (optional)

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.

PATTI'S TRIPLE CRANBERRY SAUCE



Patti's Triple Cranberry Sauce image

This is a recipe my boss handed down to me, and I have made these cranberries for every Christmas and Thanksgiving for the last 10 years. I always pour this into a beautiful glass dish after it has cooled before it goes into the refrigerator. It has a beautiful look.

Provided by Alisa Hellman Lansdale

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 2h25m

Yield 10

Number Of Ingredients 8

1 cup frozen cranberry juice concentrate, thawed
⅓ cup white sugar
1 (12 ounce) package fresh cranberries, rinsed
½ cup dried cranberries
3 tablespoons orange marmalade
2 tablespoons fresh orange juice
2 teaspoons minced orange peel
¼ teaspoon ground allspice

Steps:

  • Stir the cranberry juice concentrate and sugar together in a saucepan over medium-high heat, and bring to a boil, stirring until sugar has dissolved. Mix in the fresh and dried cranberries, reduce heat to medium, and cook until the dried cranberries soften and the fresh ones pop, 7 to 10 minutes. Remove from heat.
  • Mix in the orange marmalade, orange juice, orange peel, and allspice until thoroughly combined. Allow the cranberry sauce to cool completely. Pour into glass serving dish, cover, and chill until cold, at least 2 hours. Can be made up to 2 days ahead of time and refrigerated until serving.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 35 g, Fat 0.1 g, Fiber 2 g, Protein 0.2 g, Sodium 5.3 mg, Sugar 28.1 g

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

TRIPLE-CRANBERRY SAUCE



Triple-Cranberry Sauce image

Categories     Condiment/Spread     Sauce     Fruit Juice     Side     Christmas     Thanksgiving     Low Sodium     Cranberry     Orange     Chill     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/2 cups

Number Of Ingredients 8

1 cup frozen cranberry juice cocktail concentrate, thawed
1/3 cup sugar
1 12-ounce package fresh or frozen cranberries, rinsed, drained
1/2 cup dried cranberries (about 2 ounces)
3 tablespoons orange marmalade
2 tablespoons fresh orange juice
2 teaspoons minced orange peel
1/4 teaspoon ground allspice

Steps:

  • Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover; chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)

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Estimated Reading Time 1 min
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