Ingredients 1 pound Cranberries, about 4 cups 1 1/2 cups orange juice 3 cups sugar 1 cup crushed pineapple, drained 1/2 cup raisins 2 oranges, peeled, seeded cut -- sections 1/2 cup walnuts, chopped
Instructions 1. Combine the cranberries and orange juice in a 3-quart heavy saucepan. Bring to a boil over moderately high heat and cook 6 to 8 minutes, or until the berries begin to pop and are tender. Stir in the sugar, pineapple, raisins and oranges. Reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour, or until thick and jamlike. Stir in the walnuts. Store in the refrigerator for up to a month or freeze. Freezes 3 to 3 months.
Description This is a great addition to a Thanksgiving dinner or whenever you want something very good.
Notes I cut the amount of sugar in this to no more than 2 cups and find it sufficient. I never ate cranberries until I started making this delicious and colorful conserve. It looks so nice in a crystal bowl.
Source Nathalie DuPree
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