Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
This conserve is made with cranberries, oranges, apples, nuts and more.
2 c Water
2 c Brown Sugar; Firmly Packed
24 oz. Cranberries; Fresh, *
2 tb Orange Peel; Grated
4 Oranges; Peeled & Chopped
2 Apples; Cored, Pared &Chopped
1 c Nuts; Chopped
* Use 2 packages (12 ozs each) of fresh cranberries. There should be 6
cups of cranberries.
Mix the water with the brown sugar in a Dutch oven and heat to boiling. Boil for 1 minute. Stir in the remaining ingredients except the nuts and heat to boiling. Boil rapidly until the cranberries pop and mixture thickens, about 20 minutes.
Stir in the nuts. Immediately pour into sterilized jars or glasses or freezer containers and cover tightly, letting them stand until they reach room temperature. Refrigerate or freeze no longer than 3 months.
Makes about 5 half pints of conserve.