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Cranberry Conserve Recipe
|Fresh cranberries||1 Pound (4 Cups)|
|Water||1 Cup (16 tbs)|
|Seedless raisins||1 Cup (16 tbs), chopped (Dark)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Grated orange peel||1 Tablespoon|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Coarsely chopped walnuts/Other nuts||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3495 Calories from Fat 691
% Daily Value*
Total Fat 78 g119.7%
Saturated Fat 4.4 g22.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 30.1 mg1.3%
Total Carbohydrates 727 g242.3%
Dietary Fiber 37.7 g151%
Sugars 635.6 g
Protein 25 g50.1%
Vitamin A 10% Vitamin C 210.3%
Calcium 24.9% Iron 43.9%
*Based on a 2000 Calorie diet
Put cranberries into a saucepan and add water; bring to boiling and cook, uncovered, 5 minutes, or until all the skins burst.
Force cranberries through a sieve or food mill.
Combine puree in a saucepan with the raisins, sugar, and orange peel and juice; mix well.
Stir over medium heat until sugar is dissolved, then continue cooking about 15 minutes, or until thick.
Remove from heat; stir in walnuts.
Ladle into hot sterilized jars and seal