Cranberry Conserve
- 1 lb Cranberries; about 4 cups
- 1 1/2 c Orange juice
- 3 c Sugar
- 1 c Crushed pineapple; drained
- 1/2 c Raisins
- 2 Oranges; peeled, seeded cut
- -sections
- 1/2 c Walnuts; chopped
Combine the cranberries and orange juice in a 3-quart heavy saucepan. Bring
to a boil over moderately high heat and cook 6 to 8 minutes, or until the
berries begin to pop and are tender. Stir in the sugar, pineapple, raisins
and oranges. Reduce heat to low and simmer, uncovered, stirring
occasionally, for 1 hour, or until thick and jamlike. Stir in the walnuts.
Store in the refrigerator for up to a month or freeze. Freezes 3 to 3
months.
Recipe by: Nathalie DuPree
Posted to JEWISH-FOOD digest by "Judy Sherman" on Nov
23, 1998, converted by MM_Buster v2.0l.
to a boil over moderately high heat and cook 6 to 8 minutes, or until the
berries begin to pop and are tender. Stir in the sugar, pineapple, raisins
and oranges. Reduce heat to low and simmer, uncovered, stirring
occasionally, for 1 hour, or until thick and jamlike. Stir in the walnuts.
Store in the refrigerator for up to a month or freeze. Freezes 3 to 3
months.
Recipe by: Nathalie DuPree
Posted to JEWISH-FOOD digest by "Judy Sherman"
23, 1998, converted by MM_Buster v2.0l.
