I had some leftover cranberries in the freezer that I have been meaning to get to and finally had some time today! I had enough for two different canning recipes- a whole cranberry sauce and a cranberry conserve! In case you have never had a conserve before, it is a chunky spread that is a mix of fresh fruit, dried fruit, and nuts. They go great on pastries, cheese trays, or a garnish for meats.
What you need:
- 1 orange (with the peelings!), finely chopped and seeded
- 2 cups water
- 3 cups sugar
- 4 cups cranberries (fresh or frozen)
- 1/2 cup raisins
- 1/2 chopped pecans (can substitute other nuts if desired)
- Canning jars and lids and canning set
Combine oranges and water in a large sauce pan. Bring the water to a boil, then reduce the heat, cover, and simmer for five minutes until the peels soften.
Add the cranberries, raisins, and sugar and stir until the sugar dissolves.
Return to a boil on medium high heat stirring constantly. Boil hard for 10-15 minutes until the mixture thickens. Remove from heat and do a gel test to see if it is ready. Stir in the nuts and continue to stir for 15 more minutes. Dip a spoon in and if the mixture sheets of instead of drips off then it is ready.
Ladle the mixture into sanitized jars leaving 1/4 inch headspace. Process jars in a water bath for 15 minutes.
This conserve is sweet and tangy...just right!