Cranberry Conserve
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
SERVINGS
|
48
|
CATEGORY
|
Condiment
|
METHOD
|
Other stovetop
|
PREP |
20 min. |
COOK
|
10 min.
|
TOTAL
|
30 min.
|
INGREDIENTS
- 4 cups fresh or frozen cranberries, halved
- 1 tablespoon grated orange peel
- 2 oranges, peeled, sliced and quartered
- 1 cup raisins
- 1-1/4 cup water
- 1 cup chopped pecans
- 2-1/2 cups sugar
DIRECTIONS
In a large saucepan, combine the cranberries, orange peel, 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. Yield: 3 pints.