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
    French Sorrel
    1. Sanitize jars and keep warm while preparing cranberry sauce.
    2. Wash and drain cranberries.
    3. Combine orange and water in a large saucepot.  Cook rapidly until peel is tender, about 20 minutes.
    4. 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. 
    5. Add nuts the last 5 minutes of cooking.
    6. 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.
    Chef Yvonne Dwyer

    Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

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