- 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.
- 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.
- Stir in onion mixture and granulated sugar. Return to boiling. Cook, uncovered, 10 to 15 minutes more, stirring frequently. Remove from heat; add nuts.
- 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).
- Or, ladle mixture into half-pint freezer containers, leaving 1/2-inch headspace. Seal, label, and freeze up to 1 year.
Nutrition Facts (Cranberry Conserve)
- Per serving:
- 46 kcal ,
- 1 g fat
- 7 mg sodium ,
- 9 g carb.
Deni Phillips 1873 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.