Cranberry Conserve Recipe

5 4 5
Cranberry Conserve Recipe
Cranberry Conserve Recipe photo by Taste of Home
Publisher Photo

Cranberry Conserve Recipe

Read Reviews
5 4 5
Publisher Photo
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
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 10 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 10 min. + cooling

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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCranberry Conserve

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
hirtlehl User ID: 2838347 237601
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 User ID: 1534105 7979
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. User ID: 5787676 4411
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 User ID: 4346648 7415
Reviewed Dec. 7, 2010

"wonderful blend of flavors"

Loading Image