Cranberry Conserve
Cranberry Conserve
I'm 95, and I still remember my grandmother from Germany making this lovely, delicious conserve for the holidays. She'd give it to family members and friends. It tastes great served as a relish alongside meat or even spread on biscuits.
Ingreadient
- 4 cups fresh or frozen cranberries, halved
- 1 tablespoon grated orange zest
- 2 oranges, peeled, sliced and quartered
- 1 cup raisins
- 1-1/4 cup water
- 1 cup chopped pecans
- 2-1/2 cups sugar
Direction
- In a large saucepan, combine the cranberries, orange zest, oranges, raisins and water. Cover and simmer over medium heat until cranberries are soft. Add pecans and sugar; stir well. Simmer, uncovered, 10-15 minutes, stirring often. Cool. Spoon into covered containers. Refrigerate. Serve as a relish with poultry or pork, or spread on biscuits or rolls.
