Best Cranberry Fruit Conserve Recipes

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.

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.

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 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-CHIPOTLE FRUIT CONSERVE

Steps:

• Combine maple syrup, 1/2 cup water, and vinegar in heavy medium saucepan. Bring to boil over medium-high heat. Add all dried fruit, garlic, and salt; cook 5 minutes, stirring occasionally. Add fresh cranberries and chipotle chiles; bring to boil. Reduce heat to medium-low; cover and simmer until cranberries pop and mixture thickens, stirring occasionally, about 12 minutes. Transfer to bowl. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated. Bring to room temperature before serving.)
• *Chipotle chiles canned in a spicy tomato sauce that is sometimes called adobo are available at Latin American markets, specialty foods stores, and some supermarkets.

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 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 CONSERVE

Steps:

• In 4-quart saucepan, combine cranberries, sugar, and water. Cook on medium 5 to 10 minutes or until cranberries begin to pop, stirring occasionally. Meanwhile, into small bowl, finely grate peels of orange and lemon, then squeeze juice. Stir into cranberry mixture, along with apple. Cook 15 minutes longer. Remove from heat and add raisins and nuts. Let cool, then refrigerate up to 1 week. Serve chilled.