Cranberry sauce has been a holiday tradition in our home for many years. This Cranberry Conserve version that contains raisins and nuts is similar to a jam or fruit spread. There are so many flavors in this recipe to warm the palate. It is a wonderful accompaniment to any poultry or plant-based holiday meal.
Servings: Makes approximately 4-5 half-pints
- 3/4 cup seeded and chopped orange (about 1 medium)
- 2 cups water
- 1 quart stemmed cranberries
- 1/2 cup raisins
- 3 cups sugar
- 3 whole cloves
- One 1/2-inch cinnamon stick
- 1/2 cup coarsely chopped walnuts (feel free to experiment with different varieties)
- 4 – 5 Half pint-size jars sanitized and warm
- Sanitize jars and keep warm while preparing cranberry sauce.
- Wash and drain cranberries.
- Combine orange and water in a large saucepot. Cook rapidly until peel is tender, about 20 minutes.
- Add cranberries, raisins, cinnamon stick, cloves, and sugar. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly almost to jellying point, about 8 minutes. As the mixture thickens, frequently stir to prevent sticking.
- Add nuts the last 5 minutes of cooking.
- Pour hot into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process 15 minutes in a boiling water bath, remove and let cool. Cranberry sauce can be refrigerated for up to 2 months or placed in the freezer for one year without processing.
Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer