Bonnie’s Cranberry Conserve

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Bonnie’s Cranberry Conserve

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


  • 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


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.

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