CRANBERRY CONSERVE
I'm 95, and I still remember my grandmother from Germany making this lovely, delicious conserve for the holidays. She'd give it to family members and friends. It tastes great served as a relish alongside meat or even spread on biscuits. -Mildred Marsh Banker, Austin, Texas
Provided by Taste of Home
Time 30m
Yield 3 pints.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the cranberries, orange zest, 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.
Nutrition Facts : Calories 72 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.
CRANBERRY FRUIT CONSERVE
Provided by Ina Garten
Yield 4 cups
Number Of Ingredients 7
Steps:
- Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.
CRANBERRY FRUIT CONSERVE
It is a delicious side dish to have with any meal.
Provided by Jean Fisher
Categories Fruit Sides
Time 55m
Number Of Ingredients 7
Steps:
- 1. In large saucepan, combine cranberries, sugar and water. Cook on medium 5 to 10 minutes or until cranberries begin to pop, stirring occasionally.
- 2. Meanwhile into small bowl, finely grate peel of orange. Then squeeze juice. Stir into cranberry mixture, along with the apple. Cook 15 minutes longer.
- 3. Remove from heat. Add raisins and nuts. Let cool. Refrigerate up to one week. Serve chilled.
- 4. Also can be put in freezer containers, if not used within one week. Store in freezer - use within six months.
CRANBERRY, APPLE, AND WALNUT CONSERVE
Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar imparts subtle caramel undertones.
Categories Condiment/Spread Sauce Fruit Nut Christmas Thanksgiving Quick & Easy Cranberry Apple Walnut Fall Winter Gourmet
Yield Makes about 12 cups
Number Of Ingredients 8
Steps:
- Simmer water, sugar, cinnamon stick, allspice, and half of cranberries (about 5 1/2 cups) in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until cranberries just start to pop, about 5 minutes. Add half of remaining cranberries (about 3 cups) and simmer, stirring occasionally, 5 minutes.
- Meanwhile, peel and core apples, then cut into 1/4-inch dice. Add to cranberry mixture along with walnuts and remaining cranberries, then simmer, stirring occasionally, 5 minutes. Stir in Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard cinnamon stick.
SMOKY & SWEET STRAWBERRY CHIPOTLE JAM
Strawberries and chipotle give this jam a sweet, spicy kick. After a week it becomes like a thick sauce, so we use it to baste chicken, beef ribs and pork. -Redawna Kalynchuk, Barrhead, Alberta
Provided by Taste of Home
Time 20m
Yield 5 half-pints.
Number Of Ingredients 7
Steps:
- Place half of the strawberries in a food processor; process until pureed. Chop remaining strawberries., In a large saucepan, combine strawberries, lemon zest, lemon juice, peppers and salt. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4 in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 65 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 0 protein.
CRANBERRY FRUIT CONSERVE
This is a holiday family favorite that is delicious. I have had this recipe for a long time and have adapted it so it is almost fool-proof. I usually double the recipe because it goes so fast at the table. It is also versitile: omit the rasins and nuts for a great cranberry sauce. Cook it a bit more for a thicker, traditional jelly for the holiday table. It is easy to make and keeps in the refrigerator in sealed containers. It's a great side for fowl and pork dishes.
Provided by Chef BobO
Categories Jellies
Time 45m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook cranberries, sugar and 1 cup water in saucepan over low heat for 5 minutes until the skins pop and the berries are all open and mixture comes to a slow boil. Stir to quicken the process. Add the remaining ingredients except raisins and nuts and cook 15-20 minuets stirring constantly to prevent any burning. Apple pieces should become incorporated into the mixture and become barely visible. Remove from heat and mix in nuts and raisins. Place mixture when cool in serving container and chill. Nuts and raisins can be omitted if desired for a more traditional cranberry blend. For a thicker, jellied consistency cook the mixture longer over low heat to reduce liquid approximately 30-45 minutes - stirring to avoid burning, omit the raisins and nuts for a traditional jelly. Makes approximately 4 cups.
Nutrition Facts : Calories 325.4, Fat 7.4, SaturatedFat 0.7, Sodium 4.4, Carbohydrate 67.6, Fiber 4.6, Sugar 58, Protein 2.6
CRANBERRY FRUIT CONSERVE
Steps:
- Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.
CRANBERRY-PORT CONSERVE
Categories Condiment/Spread Fruit Nut Thanksgiving Low Sodium Wheat/Gluten-Free Cranberry Currant Orange Walnut Port Fall Winter Bon Appétit
Yield 3 Cups
Number Of Ingredients 6
Steps:
- Combine cranberries, sugar and Port in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; add chopped orange and simmer until cranberries burst and mixture thickens slightly, about 15 minutes. Mix in dried currants. Cool cranberry conserve completely. Stir in chopped walnuts. (Cranberry conserve can be prepared 3 days ahead. Cover tightly and refrigerate.)
HOMEMADE CRANBERRY SAUCE ("CRANBERRY FRUIT CONSERVE")
Ina Garten prepared this on her Thanksgiving special. The reviews on the food network website were outstanding, so I tried it and wholeheartedly agree! Preparation time includes chilling; prep and cook time is under 30 minutes.
Provided by Kim in Walnut Creek
Categories Chutneys
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the cranberries, sugar and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open.
- Add the apple, zests and juices and let cook for 15 more minutes.
- Remove from heat and add the raisins and nuts.
- Let cool, and serve chilled.
CRANBERRY COMPOTE
This best-of-the-season dish adds to the beauty and bounty of any holiday spread. Whether served warm or cold, it's a delectable fruity treat for the taste buds as well as for the eyes when it's presented in a clear glass bowl. -Carole Dishman, Hampton, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 cups.
Number Of Ingredients 12
Steps:
- In a saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until cranberries pop and apples are tender. Add the peaches and apricots; heat through. Stir in pecans; serve warm or chilled. Store in the refrigerator.
Nutrition Facts : Calories 255 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 51g carbohydrate (44g sugars, Fiber 4g fiber), Protein 2g protein.
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