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Cranberry Conserve Recipe
|Cranberries||4 Cup (64 tbs)|
|Sugar||3 Cup (48 tbs)|
|Orange||1 Medium, finely chopped (Peeled)|
|Chopped walnuts/Pecans||1⁄2 Cup (8 tbs)|
|Seeded raisins||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 3635 Calories from Fat 730
% Daily Value*
Total Fat 82 g125.6%
Saturated Fat 6.5 g32.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 15.4 mg0.6%
Total Carbohydrates 735 g245%
Dietary Fiber 39.6 g158.3%
Sugars 669.6 g
Protein 26 g52%
Vitamin A 13.6% Vitamin C 237.8%
Calcium 23.5% Iron 37.1%
*Based on a 2000 Calorie diet
Turn into 3-1/2-quart saucepan; add 3/4 cup water.
Simmer, covered, until skins pop— 6 to 8 minutes.
Press cranberries and liquid through food mill or coarse sieve.
Turn into 6-quart kettle; add sugar, orange, nuts, raisins, and 3/4 cup water.
Bring to boiling, stirring constantly until sugar is dissolved.
Boil gently, uncovered, 30 minutes, or until thickened.
Meanwhile, sterilize 5 or 6 (8-oz) jars (see Direc- tions for Sterilizing); keep in hot water until ready to fill.
Immediately ladle conserve into hot, sterilized jars.
Cover at once with 1/8 inch hot paraffin.
Let cool; cover with lids.
Makes 5 or 6 (8-oz) jars.