Bonnie’s Cranberry Conserve
By Yankee Magazine|Nov 20 2005|
This recipe comes from a 95-year-old lady who remembers her grandmother from Germany making this delicious conserve for the holidays. It tastes great served as a relish alongside meat or even spread on biscuits.
Yield
3 pints
Ingredients
4 cups fresh or frozen cranberries, halved
1 tablespoon grated orange peel
2 oranges, peeled, sliced, and quartered
1 cup raisins
1-1/4 cups water
1 cup chopped pecans
2-1/2 cups sugar
Instructions
In a large saucepan, combine cranberries, orange peel, 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.
