Cranberry Conserve Recipe
Ingredients
| Cranberries | 4 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| 1 cup dark seedless raisins, chopped | ||
| Sugar | 2 1/2 Cup (16 tbs) | |
| Orange peel | 1 Tablespoon, grated | |
| Orange juice | 1/3 Cup (16 tbs) | |
| Coarsely chopped | 1 Cup (16 tbs) | |
Directions
Wash and drain cranberries.
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
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
Chef
