Cranberry Conserve
Submitted by hermie
Old-fashioned cranberry conserve with raisins, diced orange pulp, and chopped nuts simmered until thick and jammy. A generous holiday preserve for gifting or spreading on toast.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minA conserve is like jam’s fancier, more interesting cousin, and this cranberry version is proof.
Two quarts of cranberries cook down with water until soft, then raisins, sugar, and diced orange pulp join the pot and simmer slowly until everything turns thick, glossy, and deeply fruited.
Chopped nuts go in at the very end, just five minutes of cooking so they keep their crunch.
The combination of tart cranberries, plump raisins, and citrusy orange creates a conserve that’s more complex and textured than any plain cranberry sauce.
Spoon it into jars for holiday gifts, spread it on morning toast, or serve it alongside a cheese board.
Kitchen Tips
- Stir frequently once you add the sugar; the high sugar content can scorch on the bottom if left unattended
- Add the nuts last so they stay crunchy. Cooking them too long will make them soft and mealy
- This conserve thickens considerably as it cools, so take it off the heat when it still looks slightly looser than your final goal
Ingredients
Directions
Wash cranberries.
Remove stems.
Cover fruit with water.
Cook until soft.
Add raisins, sugar, and orange.
Simmer slowly until thick.
Add nuts and cook 5 minutes.
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