Cranberry Fruit Conserve Recipes

CRANBERRY CONSERVE

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.

HOMEMADE CRANBERRY SAUCE ("CRANBERRY FRUIT CONSERVE")

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

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

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

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

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

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

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.

CRANBERRY FRUIT CONSERVE

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.

CRANBERRY-FRUIT JAM

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.

CRANBERRY CONSERVE

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.