Cranberry Conserve
Author: St. Louis Post-Dispatch
  • 1 unpeeled orange; finely chopped
  • 2 Cups water
  • 4 Cups stemmed cranberries (1 1/3 bags)
  • 3 Cups granulated sugar
  • 1/2 Cup seedless raisins
  • 1/2 Cup chopped walnuts or other nuts
  1. Combine orange and water; cook rapidly until peel is tender, about 20 minutes. Add cranberries, sugar and raisins. Bring slowly to boiling, stirring occasionally, until sugar dissolves. Cook rapidly almost to jellying point, about 8 minutes. As mixture thickens, stir frequently to prevent sticking. Add nuts the last 5 minutes of cooking time.
  2. Pour, boiling hot, into hot jars, leaving 1/4-inch of head space. Put on lids. Process 15 minutes in boiling-water bath.
  3. Yields about 4 half-pints.
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