Cranberry Conserve

There were a couple of bags of cranberries in my fridge that we purchased specifically to make cranberry conserve. I kept putting it off for some reason and today was do or die for those cranberries.

This is super easy to make. I will say that the instructions on my original recipe were a bit too simplified. For instance, it just says to “simmer until thick,” okay not a problem. However, neglecting to instruct the chef to stir the mixture regularly is a glaring error. I thought I’d quickly check the laundry while my cranberries, etc were simmering… bad idea. After five minutes of not stirring it, the conserve had formed a skin on the top. Once my spoon broke the skin, there was a mild cran-splosion as the hot cranberry goo blasted out. Apparently cranberries stay bubbling hot even when simmering on low. It had also slightly stuck to the bottom of the pan. No worries, no irreparable damage.

It had been some time since I’ve made this and I had forgotten it called for raisins. We had about a handful of raisins in the house. I threw those in there, but also added a small, peeled, and chopped apple into the mix. I decided to replace some of the granulated sugar with date sugar as well; probably about half and half.

If you are not making this for a large group, I suggest trying a half recipe. Years ago when I first tried it out, I realized quickly that it made much too much for just two people!

Also, it didn’t occur to me to time how long this took to make until after I was finished. So, good job there. But really, it didn’t take long at all. I’d estimate that the whole process took about 45 minutes to an hour.

Side note: When texting about the cranberry conserve, my phone kept trying to autocorrect “cranberry” to “crab error.” I just don’t even know.

Enjoy!

Cranberry Conserve

  • 1 quart fresh cranberries (2 12-oz bags)
  • 1/4 pound raisins
  • 1/2 cup diced orange
  • 1/2 chopped pecans or walnuts
  • 1 cup sugar

Gather together your ingredients. Rinse off cranberries. Prepare nuts and orange so they are ready to go.

In a 3-quart saucepan, just cover cranberries with cold water. This can be tricky as they float and you don’t want to over do the water. I used my hand to gently press the cranberries down to be sure the water just covered them.

Bring to a boil. Turn heat down to medium-low to low and cook until the berries are soft.

Add sugar, orange, and raisins. Stir well.

Simmer mixture on low until it’s thick. Be sure to stir frequently.

Add nuts and cook an additional 5 minutes.

Serve warm or chilled.

CFFE740B-42B6-45D6-B8CB-6E94BCA3E228
Simmering with all ingredients added.
EFEDEACE-755A-4616-9B86-5C85343C4AC0
Progressing…
7A18926F-8081-4810-BE23-CBCB0F4F7BD8
Almost done!
FFEC6263-62B1-4742-B653-D9E04E6B9384
Boom! Cranberry conserve.
E62785BB-4390-4D46-98ED-EC59EA6D9545
Ready to go!
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