Cranberry Fruit Conserve Recipes

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CRANBERRY CONSERVE



Cranberry Conserve image

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

Provided by Taste of Home

Time 30m

Yield 3 pints.

Number Of Ingredients 7

4 cups fresh or frozen cranberries, halved
1 tablespoon grated orange zest
2 oranges, peeled, sliced and quartered
1 cup raisins
1-1/4 cup water
1 cup chopped pecans
2-1/2 cups sugar

Steps:

  • In a large saucepan, combine the cranberries, orange zest, 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.

Nutrition Facts : Calories 72 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.

HOMEMADE CRANBERRY SAUCE ("CRANBERRY FRUIT CONSERVE")



Homemade Cranberry Sauce (

Ina Garten prepared this on her Thanksgiving special. The reviews on the food network website were outstanding, so I tried it and wholeheartedly agree! Preparation time includes chilling; prep and cook time is under 30 minutes.

Provided by Kim in Walnut Creek

Categories     Chutneys

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 7

1 (12 ounce) bag fresh cranberries
1 3/4 cups sugar
1 granny smith apple, peeled, cored and chopped
1 orange, juice and zest of, grated
1 lemon, juice and zest of, grated
3/4 cup raisins
3/4 cup walnuts or 3/4 cup pecans, chopped

Steps:

  • Cook the cranberries, sugar and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open.
  • Add the apple, zests and juices and let cook for 15 more minutes.
  • Remove from heat and add the raisins and nuts.
  • Let cool, and serve chilled.

CRANBERRY FRUIT CONSERVE



Cranberry Fruit Conserve image

It is a delicious side dish to have with any meal.

Provided by Jean Fisher

Categories     Fruit Sides

Time 55m

Number Of Ingredients 7

1 bag(s) cranberries, fresh. rinse well
1 3/4 c sugar
1 c water
1 large orange
1 large granny smith apples, peeled, cored and chopped
3/4 c raisins
3/4 c walnuts or pecans, chopped

Steps:

  • 1. In large saucepan, combine cranberries, sugar and water. Cook on medium 5 to 10 minutes or until cranberries begin to pop, stirring occasionally.
  • 2. Meanwhile into small bowl, finely grate peel of orange. Then squeeze juice. Stir into cranberry mixture, along with the apple. Cook 15 minutes longer.
  • 3. Remove from heat. Add raisins and nuts. Let cool. Refrigerate up to one week. Serve chilled.
  • 4. Also can be put in freezer containers, if not used within one week. Store in freezer - use within six months.

CRANBERRY FRUIT CONSERVE



Cranberry Fruit Conserve image

Provided by Ina Garten

Yield 4 cups

Number Of Ingredients 7

One 12-ounce bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon
3/4 cup raisins
3/4 cup chopped walnuts or pecans

Steps:

  • Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

INA GARTEN'S CRANBERRY FRUIT CONSERVE



INA GARTEN'S CRANBERRY FRUIT CONSERVE image

Categories     Sauce     Fruit     Side     Thanksgiving

Yield 4 cups

Number Of Ingredients 7

• 1 (12-ounce) bag of fresh cranberries, cleaned
• 1 3/4 cups sugar
• 1 Granny Smith apple, peeled, cored, and chopped
• 1 orange, zest grated and juiced
• 1 lemon, zest grated and juiced
• 3/4 cup raisins
• 3/4 cup chopped walnuts or pecans

Steps:

  • Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

CRANBERRY CONSERVE



Cranberry Conserve image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 1 quart

Number Of Ingredients 7

2 (10-ounce) packages strawberries frozen with syrup, thawed
1/2 cup sugar
1/4 cup water
1 (12-ounce) package fresh cranberries
2 ounces crystallized ginger, cut in slivers
1/2 large orange, peel, cut into julienne strips
2 cinnamon sticks

Steps:

  • Drain liquid from strawberries into 3-quart saucepan, reserving berries. Add sugar and water, bring to boil, stirring to dissolve sugar. Add cranberries, ginger, peel and cinnamon. Return to boil; reduce heat and simmer 10 minutes, stirring occasionally. Stir in reserved strawberries. Remove from heat, cool. Spoon into jars, cover and refrigerate up to 1 month. Serve as accompaniment to hot or cold meats or poultry.

CRANBERRY-PORT CONSERVE



Cranberry-Port Conserve image

Categories     Condiment/Spread     Fruit     Nut     Thanksgiving     Low Sodium     Wheat/Gluten-Free     Cranberry     Currant     Orange     Walnut     Port     Fall     Winter     Bon Appétit

Yield 3 Cups

Number Of Ingredients 6

1 12-ounce package fresh or frozen cranberries
3/4 cup sugar
2/3 cup ruby Port
1 medium navel orange, unpeeled, chopped
1/4 cup chopped currants
1/3 cup chopped walnuts

Steps:

  • Combine cranberries, sugar and Port in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; add chopped orange and simmer until cranberries burst and mixture thickens slightly, about 15 minutes. Mix in dried currants. Cool cranberry conserve completely. Stir in chopped walnuts. (Cranberry conserve can be prepared 3 days ahead. Cover tightly and refrigerate.)

CRANBERRY FRUIT CONSERVE



Cranberry Fruit Conserve image

This is a holiday family favorite that is delicious. I have had this recipe for a long time and have adapted it so it is almost fool-proof. I usually double the recipe because it goes so fast at the table. It is also versitile: omit the rasins and nuts for a great cranberry sauce. Cook it a bit more for a thicker, traditional jelly for the holiday table. It is easy to make and keeps in the refrigerator in sealed containers. It's a great side for fowl and pork dishes.

Provided by Chef BobO

Categories     Jellies

Time 45m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 8

12 ounces fresh cranberries
1 3/4 cups sugar
1 cup water
1 apple, peeled and finely chopped Granny Smith (add a bit more if you like)
1 orange, zest and juiced
1 lemon, zest and juiced
3/4 cup raisins
3/4 cup walnuts or 3/4 cup pecans, chopped

Steps:

  • Cook cranberries, sugar and 1 cup water in saucepan over low heat for 5 minutes until the skins pop and the berries are all open and mixture comes to a slow boil. Stir to quicken the process. Add the remaining ingredients except raisins and nuts and cook 15-20 minuets stirring constantly to prevent any burning. Apple pieces should become incorporated into the mixture and become barely visible. Remove from heat and mix in nuts and raisins. Place mixture when cool in serving container and chill. Nuts and raisins can be omitted if desired for a more traditional cranberry blend. For a thicker, jellied consistency cook the mixture longer over low heat to reduce liquid approximately 30-45 minutes - stirring to avoid burning, omit the raisins and nuts for a traditional jelly. Makes approximately 4 cups.

Nutrition Facts : Calories 325.4, Fat 7.4, SaturatedFat 0.7, Sodium 4.4, Carbohydrate 67.6, Fiber 4.6, Sugar 58, Protein 2.6

CRANBERRY FRUIT CONSERVE



Cranberry Fruit Conserve image

Make and share this Cranberry Fruit Conserve recipe from Food.com.

Provided by MargeDC

Categories     Berries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 cups cranberries (1 lb)
1 1/2 cups water
2 1/2 cups sugar
1 cup raisins
1 apple, peeled, cored and chopped
1 orange, juice and zest of
1 lemon, juice and zest of
1 cup walnuts (optional)

Steps:

  • Cook cranberries in water until skins pop.
  • add everything except the nuts and cook for 15 minutes.
  • remove from heat and add walnuts.
  • this will thicken when it cools.
  • stores well in the fridge.

Nutrition Facts : Calories 681.8, Fat 0.5, SaturatedFat 0.1, Sodium 8.9, Carbohydrate 177.2, Fiber 8.4, Sugar 154.1, Protein 2.1

CRANBERRY-FRUIT JAM



Cranberry-fruit Jam image

This doesn't use pectin. The recipe comes from Ball canning products, and assumes you know and follow safe canning procedures.

Provided by Vino Girl

Categories     Jellies

Time 45m

Yield 6 8 ounce jars

Number Of Ingredients 3

2 (10 ounce) packages frozen raspberries, thawed or 2 (10 ounce) packages strawberries, in syrup, thawed
4 cups cranberries
3 cups sugar

Steps:

  • Prepare jars and lids according to manufacturer's instructions.
  • Drain raspberries or strawberries, reserving syrup.
  • Add enough water to syrup to make 1 1/2 cups of liquid.
  • Combine cranberries, sugar, and syrup in a large saucepot.
  • Bring to a boil; reduce heat, simmer for 12-15 minutes.
  • Add raspberries or strawberries and bring back to boiling.
  • Reduce heat and simmer 10 minutes; stir frequently.
  • Remove from heat and skim foam (if necessary).
  • Stir for 5 minutes to distribute fruit.
  • Immediately ladle into hot jars, leaving a 1/4 inch headspace.
  • Cap and process for 15 minutes in a boiling water canner.

Nutrition Facts : Calories 513.6, Fat 0.2, Sodium 2.2, Carbohydrate 132.5, Fiber 7.1, Sugar 123.1, Protein 0.9

CRANBERRY CONSERVE



Cranberry Conserve image

Great for Thanksgiving. if you don;t know what a conserve is, it is similar to a jam consistency, but has nuts. Serve them over toast, biscuits, breads, etc.

Provided by KittyKitty

Categories     Fruit

Time 1h

Yield 4 half pints

Number Of Ingredients 7

4 cups fresh cranberries
3/4 cup water
3 cups sugar
3/4 cup water
1 medium orange, peeled and finely chopped
1/2 cup chopped pecans or 1/2 cup walnuts
1/3 cup raisins

Steps:

  • Combine cranberries and 3/4 cup water in a Dutch oven;bring to a boil. Cover. Reduce heat and simmer 6 to 8 minutes or until skind pop.Drain fruit, and put through a food mill. Add remaining ingredients, bring to a boil, stirring frequently. Reduce heat and simmer, uncovered 30 minutes.
  • Quickly spoon hot conserve into hot jars, leaving 1/4 inch headspace, wipe jar rims. Cover jars at once with metal lids and screw on bands.Process in boiling water bath 15 minutes.

Nutrition Facts : Calories 769.8, Fat 10, SaturatedFat 0.9, Sodium 5, Carbohydrate 176.8, Fiber 6.9, Sugar 164.4, Protein 2.3

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