Since you can still find fresh cranberries at some stores, here’s a Cranberry Conserve recipe from So Easy to Preserve that makes a more hearty treat out of a classic wintertime favorite. Make and enjoy- before it’s too late!
- 1 unpeeled, finely chopped orange
- 1 cup water
- 3 cups sugar
- 1 quart cranberries, washed
- ½ cup seedless raisins
- ½ cup chopped nuts (walnuts or pecans make a tasty choice)
Yield: About 4 half-pint jars
Procedure: Combine orange and water; cook rapidly until peel is tender (about 20 minutes). Add cranberries, sugar and raisins. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly, almost to the jellying point of 220°F (about 8 minutes). As mixture thickens, stir frequently to prevent sticking. Add nuts during the last 5 minutes of cooking. Pour hot conserve into hot jars, leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids. Process in a Boiling Water Canner.
|Table 1. Recommended process time for Cranberry Conserve in a boiling water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 – 1,000 ft||1,001 – 6,000 ft||Above 6,000 ft|