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Cranberry Conserve

 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
48 ServingsPrep: 20 min. + chilling Cook: 10 min. + cooling


  • 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


  • 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.
Nutritional Facts: 1 serving (2 tablespoons) equals 72 calories, 2 g fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 15 g carbohydrate, 1 g fiber, trace protein.