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Cranberry Conserve Recipe
Cranberry Conserve Recipe photo by Taste of Home
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Cranberry Conserve Recipe

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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
TOTAL TIME: Prep: 20 min. + chilling Cook: 10 min. + cooling
MAKES:48 servings
TOTAL TIME: Prep: 20 min. + chilling Cook: 10 min. + cooling
MAKES: 48 servings

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

Nutritional Facts

72 calories: 2 tablespoon, 2g fat (0g saturated fat), 0mg cholesterol, 1mg sodium, 15g carbohydrate (13g sugars, 1g fiber), 0g protein .

Directions

  1. 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.
Originally published as Cranberry Conserve in Taste of Home October/November 1994, p39


Reviews for Cranberry Conserve

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
hirtlehl
Reviewed Nov. 18, 2015

"Have made this recipe several times now. I'm never disappointed, turns out every time and adds to any meal!"

MY REVIEW
akjk91
Reviewed Nov. 23, 2014

"I have made this since it first came out in Taste of Home, years ago. Five Star Recipe! I substitute. about 2/3 cup sugar for 2 tablespoons cran raspberry jello. I also toast pecans."

MY REVIEW
Grace H.
Reviewed Dec. 29, 2011

"This is the BEST cranberry relish I have ever tasted or made. I made a batch for Thanksgiving and had requests made for Christmas. I made 4 batches and gave them as Christmas presents. KUDOS to Mildred Marsh Banker of Austin, TX for sharing this fantastic recipe."

MY REVIEW
CWOCN
Reviewed Dec. 7, 2010

"wonderful blend of flavors"

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