Cranberry Orange Conserve Food

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.

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-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.)

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