Cranberry Orange Conserve Food

CRANBERRY-ORANGE CONSERVE

Cranberry-Orange Conserve image

Provided by Tyler Florence

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 quart unfiltered cranberry juice
1/4 cup apple cider
1 cup sugar
1 orange, peel cut in large strips
1 tablespoon grated ginger
2 bay leaves
1 cup toasted hazelnuts
1 tablespoon balsamic vinegar
1 pound fresh cranberries

Steps:

In a medium saucepan, combine cranberry juice, apple cider, sugar, orange peel, ginger, and bay leaves. Simmer until the mixture is reduced by half, about 20 minutes. Add the nuts, vinegar, and cranberries. Continue to cook until the cranberries burst, about 15 minutes.

CRANBERRY-ORANGE CONSERVE

Cranberry-Orange Conserve image

Provided by Food Network Kitchen

Categories condiment

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 quart unfiltered cranberry juice
1/4 cup apple cider
1 cup sugar
1 orange, peel cut in large strips
1 tablespoon grated ginger
2 bay leaves
1 cup toasted hazelnuts
1 tablespoon balsamic vinegar
1 pound fresh cranberries

Steps:

In a medium saucepan, combine cranberry juice, apple cider, sugar, orange peel, ginger, and bay leaves. Simmer until the mixture is reduced by half, about 20 minutes. Add the nuts, vinegar, and cranberries. Continue to cook until the cranberries burst, about 15 minutes.

PEAR CRANBERRY CONSERVE

Pear Cranberry Conserve image

This makes a nice sweet mix to have on your toast or to mix into your oatmeal. You can also use this to make a vinaigrette. Use 1/4 cup of this mix, 2 tbsp golden balsamic vinegar and 1 tbsp olive oil - spread over greens. Recipe Source: BHG Canning Book (I changed it a bit)

Provided by Ceezie

Categories Pears

Time 45m

Yield 7 half pints

Number Of Ingredients 8

Ingredients

5 cups pears, peel, core and chop
16 ounces cranberries
4 cups sugar
1/2 cup water
2 tablespoons lemon juice
2 tablespoons finely shredded orange peel
1/4 teaspoon cinnamon
1/8 teaspoon allspice

Steps:

In a 6 qt saucepan combine pears, cranberries, sugar, water, lemon juice, orange peel, cinnamon and allspice. Bring to a boil over medium high heat, stirring until sugar dissolves. Boil gently, stirring frequently, for 20-25 min or until the mixture is thickened and sheets off a metal spoon. (Dip a metal spoon in the boiling mixture and it will slide off in sheets rather then dip off - if its the right consistency).
Ladle hot mixture into jars, leaving 1/2 inch head space. Wipe off rims and adjust lids till finger tight.
Process jars in a water bath canner for 10 minutes.

Nutrition Facts : Calories 543.3, Fat 0.2, Sodium 4.3, Carbohydrate 141.2, Fiber 7, Sugar 128.2, Protein 0.8

TRIPLE CRANBERRY CONSERVE

Triple Cranberry Conserve image

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

Ingredients

1 cup cranberry juice
1 cup sugar
1 orange, zest of, peeled in strips
4 cups fresh cranberries
1 cup dried cranberries

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-PORT CONSERVE

Cranberry-Port Conserve image

Categories Condiment/Spread Fruit Nut Thanksgiving Low Sodium Wheat/Gluten-Free Cranberry Currant Orange Walnut Port Fall Winter Bon Appétit

Yield 3 Cups

Number Of Ingredients 6

Ingredients

1 12-ounce package fresh or frozen cranberries
3/4 cup sugar
2/3 cup ruby Port
1 medium navel orange, unpeeled, chopped
1/4 cup chopped currants
1/3 cup chopped walnuts

Steps:

Combine cranberries, sugar and Port in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; add chopped orange and simmer until cranberries burst and mixture thickens slightly, about 15 minutes. Mix in dried currants. Cool cranberry conserve completely. Stir in chopped walnuts. (Cranberry conserve can be prepared 3 days ahead. Cover tightly and refrigerate.)

CRANBERRY CONSERVE

Cranberry Conserve image

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

Ingredients

4 cups fresh or frozen cranberries, halved
1 tablespoon grated orange zest
2 oranges, peeled, sliced and quartered
1 cup raisins
1-1/4 cup water
1 cup chopped pecans
2-1/2 cups sugar

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.

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