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Janet Boehm's Cranberry Conserve Recipe

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This recipe for Janet Boehm's Cranberry Conserve is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound fresh cranberries
1 cup water
1 1/2 cups sugar
1 whole orange, seeds removed, chopped (1 cup)
1 cup peeled and chopped apple
1 cup peeled and chopped pear
1 cup golden raisins
1 tablespoon lemon juice
3/4 cup coarsely chopped pecans
Directions:
Directions:
in a medium sized, heavy weight saucepan, combine cranberries and water; cover and cook until berries burst, about 10 minutes. Add all other ingredients except pecans and cook, stirring frequently, until mixture thickens, about 25 minutes. Add nuts, stir to combine, and allow to cool. Transfer to nonreactive bowl (non metal) or glass jar and refrigerate. Cover up to 2 weeks. Conserve may be frozen in glass canning jars for up to 1 year. You can also process hot mixture in sterilized jars and keep in a cool dark place for 6 months.
Number Of Servings:
Number Of Servings:
3 pints
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I usually make this wonderful cranberry conserve 1 week before Thanksgiving. I double the recipe so that I have enough for Christmas. It is wonderful with turkey, chicken, and roast beef.

 

 

 

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