THINKING THANKSGIVING – Cranberry Conserve

DO AHEAD Thanksgiving recipes!  Then it will be fun and enjoyable even for the cook. Get ready! Over the next 2 weeks, I am going to post the recipes that I taught repeatedly in my Southern Thanksgiving classes. Below is a photo of part of the spread at my daughter’s home for Thanksgiving 2016.  I will take you through it all, step by step. Pictured (Clockwise):  Roasted Turkey, Cranberry Conserve, Cornbread Sausage Dressing, Sweet Potato Apple Casserole, Oven Roasted Brussel Sprouts with Bacon, Scalloped Oysters, Mashed Potatoes, Gravy

First up is the Cranberry Conserve.  Tomorrow, the Cornbread Sausage Dressing

By all means make the cranberry conserve as soon as you see fresh cranberries in the stores. This is a HUGE hit every year. Deep ruby red, becoming a deeper red as it cools…… it is luscious!

CRANBERRY CONSERVE
Print Recipe
Servings
6 CUPS
Servings
6 CUPS
CRANBERRY CONSERVE
Print Recipe
Servings
6 CUPS
Servings
6 CUPS
Ingredients
Servings: CUPS
Instructions
  1. In a 4 to 5 quart saucepan, cook cranberries in water until skins begin to pop......just 2-3 minutes. All do not need to pop. Add sugar and stir.
  2. Squeeze lemon and orange juice into cranberries (use a strainer to catch the seeds). Add the squeezed lemon and orange plus raisins, apple, pear and apricots.
  3. Bring to a boil, reduce heat and cook for 15-20 minutes. Remove from heat. Using tongs, remove lemon and orange. halves and discard.
  4. Stir in port and walnuts. Cool to room temperature. Refrigerate.
Recipe Notes

[recipe]MaryJames dishes it out: 

  • Cooking time is accurate.  Mixture will appear too thin but it sets up upon cooling..  You still want to see the pieces of fruit.
  • Great gift idea but don't do more than a double recipe at a time.  It does not set up as well.
  • Don't freeze.  Keeps in refrigerator, preferably in a screw top jar.
  • Serve in a glass or silver bowl for maximum bling!
  • This is a great spread on turkey sandwiches.

 

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