Cranberry Conserve

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5.0 by 5 people

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  • Makes: about 4 half-pints
  • Prep: 40 mins
  • Cook: 15 mins
  • Process: 15 mins

Cranberry Conserve

Reviews (0)

5.0 by 5 people

Rate This!

Directions

  1. Cook and stir brown sugar, margarine or butter, and vinegar in a large skillet over medium heat for 1 to 2 minutes. Add onions. Cook, uncovered, over low heat for 10 to 12 minutes or until onions are tender, stirring often. Set aside.
  2. Combine cranberries, raisins, apple cider or juice, allspice, and cloves in a 6- to 8-quart kettle or Dutch oven. Bring to boiling over medium heat, stirring occasionally. Continue to cook, uncovered, over medium heat for 5 minutes.
  3. Stir in onion mixture and granulated sugar. Return to boiling. Cook, uncovered, 10 to 15 minutes more, stirring frequently. Remove from heat; add nuts.
  4. Meanwhile, pour boiling water over clean half-pint jars; let stand in hot water until ready to fill. Ladle mixture into hot jars, leaving a 1/4-inch headspace. (If you have any mixture left that doesn't make a full jar, cover and chill up to 1 week. Serve it first.) Wipe rims. Adjust lids. Process in a boiling-water canner for 15 minutes (start timing when water boils).
  5. Or, ladle mixture into half-pint freezer containers, leaving 1/2-inch headspace. Seal, label, and freeze up to 1 year.
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Nutrition Facts (Cranberry Conserve)

  • Per serving:
  • 46 kcal ,
  • 1 g fat
  • 7 mg sodium ,
  • 9 g carb.
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Reviews (1)

5 Ratings
1813 Days Ago
This is one of my holiday go-to recipes and has been for many years. I don't remember when it first appeared in BH&G, but maybe the early 90s. It is both a tasty cranberry sauce for Thanksgiving traditional turkey and dressing lovers, but doubles as jelly to serve atop cream cheese as an appetizer and with other meats. I have even added a little extra vinegar before serving to replace chutney. Try it. I think you'll like it. The canned product makes a great gift.

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