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.
TRIPLE CRANBERRY SAUCE
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
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
Provided by Ted Allen
Time 45m
Yield 3 cups
Number Of Ingredients 8
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
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
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
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
Provided by Florence Fabricant
Categories easy, condiments
Time 20m
Yield 5 cups
Number Of Ingredients 5
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
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
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
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.
PATTI'S TRIPLE CRANBERRY SAUCE
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
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
Provided by Cathy Barrow
Categories side dish
Time 1h30m
Yield 4 half pints or 2 pints
Number Of Ingredients 6
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
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
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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- In a medium saucepan, combine the cranberry juice with the sugar and orange zest and bring to a boil, stirring until the sugar dissolves. Add the fresh or frozen cranberries and the dried cranberries and cook over moderate heat, gently crushing the fresh berries against the side of the pan, until the conserve is thick and jamlike, about 10 minutes.
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