K
KYHeirloomer
Guest
This is the cranberry conserve I put up every year.
I've had this recipe for more than 30 years, and have made it every one of them. Don't ask who Gerri is, cuz I haven't a clue.
Gerri's Cranberry Conserve
In a large heavy saucepan combine 1 pund raw cranberries (about 4 cups) and 1 1/2 cups water. Bring the liquid to a boil over moderately high heat and simmer the mixture for 5-8 minutes, or until the berries have popped and are tender. Stir in 3 cups sugar, 1 cup crushed pinapple, 1/2 cup sultanas, and 1 seedless oragne, pith removed and chopped fine, and simmer the mixture, stirring occasionally, for 20 minutes. Stir in 1/2 cup chopped walnuts, pur the conseve into sterilized Mason-type jars, and seal the jars with the lids. Serve the conserve with turkey or chicken. Makes about 5 cups.
Notes: Because walnuts tend to turn bitter, I use pecans instead. Sultanas are golden raisins. Processing time is ten minutes in a boiling water bath for pints and half pints.
I've had this recipe for more than 30 years, and have made it every one of them. Don't ask who Gerri is, cuz I haven't a clue.
Gerri's Cranberry Conserve
In a large heavy saucepan combine 1 pund raw cranberries (about 4 cups) and 1 1/2 cups water. Bring the liquid to a boil over moderately high heat and simmer the mixture for 5-8 minutes, or until the berries have popped and are tender. Stir in 3 cups sugar, 1 cup crushed pinapple, 1/2 cup sultanas, and 1 seedless oragne, pith removed and chopped fine, and simmer the mixture, stirring occasionally, for 20 minutes. Stir in 1/2 cup chopped walnuts, pur the conseve into sterilized Mason-type jars, and seal the jars with the lids. Serve the conserve with turkey or chicken. Makes about 5 cups.
Notes: Because walnuts tend to turn bitter, I use pecans instead. Sultanas are golden raisins. Processing time is ten minutes in a boiling water bath for pints and half pints.