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
Eating more fruits and vegetables is good for you and the planet. Find more delicious OPL-recommended plant-rich recipes here.