Best Cranberry Raspberry Pecan Conserve Recipes
CRANBERRY CONSERVE
I'm 95, and I still remember my grandmother from Germany making this lovely, delicious conserve for the holidays. She'd give it to family members and friends. It tastes great served as a relish alongside meat or even spread on biscuits. -Mildred Marsh Banker, Austin, Texas
Provided by Taste of Home
Time 30m
Yield 3 pints.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 72 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.
CRANBERRY-PORT CONSERVE
Categories Condiment/Spread Fruit Nut Thanksgiving Low Sodium Wheat/Gluten-Free Cranberry Currant Orange Walnut Port Fall Winter Bon Appétit
Yield 3 Cups
Number Of Ingredients 6
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.)
CRAN-RASPBERRY JAM
I'm sure to pick up extra bags of cranberries for the freezer in the fall so that I can make this lovely, delicious jam year-round. My kids love it on peanut butter sandwiches. Jars of this pretty ruby-colored jam also make great gifts. -Marjilee Booth, Chino Hills, California
Provided by Taste of Home
Time 30m
Yield 6 half-pints.
Number Of Ingredients 4
Steps:
- Drain raspberries, reserving juice; add enough water to juice to measure 1-1/2 cups. Pour into a Dutch oven. Add raspberries and cranberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 96 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 0 protein.
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-RAISIN CONSERVE
Provided by Florence Fabricant
Categories easy, condiments
Time 20m
Yield 5 cups
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a heavy saucepan. Bring to a simmer and cook very gently, until the cranberries soften but still hold their shape.
- Transfer the mixture to one or more jars or plastic containers. Cover, but do not seal them tight. Allow them to cool to room temperature, then secure the covers of the containers and refrigerate the conserve until ready to use.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 0 grams, Carbohydrate 57 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 46 grams
HOMEMADE CRANBERRY SAUCE ("CRANBERRY FRUIT CONSERVE")
Ina Garten prepared this on her Thanksgiving special. The reviews on the food network website were outstanding, so I tried it and wholeheartedly agree! Preparation time includes chilling; prep and cook time is under 30 minutes.
Provided by Kim in Walnut Creek
Categories Chutneys
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 7
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.
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