Cranberry conserve is a remarkably tasty alternative to the canned jellied cranberry sauce that you typically would eat at the holidays. There is, in our house, no such thing as the cranberry sauce from the can. This is the most tasty and wonderful alternative. It’s a delicious and tangy addition to your Thanksgiving Dinner or your Christmas dinner, but don’t wait for a holiday to make this wonderful tangy conserve treat that tastes good with any poultry.
What is Thanksgiving dinner without a cranberry addition to cleanse the palate between courses? This one is an old recipe that was passed down through several families and is easily the most tasty addition to the meal that you will find.
For Cranberry Conserve You Will Need:
* 4 cups cranberries
* 2 large oranges
* 1 cup chopped golden raisins
* 2 cups hot water
* 4 cups sugar
* 1 cup chopped nuts (optional, do not use if you know of allergies to nuts)
To Make Cranberry Conserve:
Cut oranges into quarters and remove seeds.
Grind cranberries and oranges, fruit and rind in food chopper.
Add the hot water and bring to a boil.
Cook quickly until fruit is soft.
Add sugar and raisins. Cook over moderate heat, stirring often, until thickened.
Add chopped walnuts or blanched almonds if desired.
Cranberry Conserve – Country Recipes