Here is a quick post for a new Cranberry Conserve with Pecans. I had the opportunity to make it today and it is really good.
Cranberry Pecan Conserve
I love the nuts in this recipe and the dried apricots that I used was a great substitution for the raisins. Enjoy!
- 4 cups fresh or frozen cranberries
- 1/2 cup raisins (I will use dried apricots)
- 3 cups sugar
- 1 pc. medium orange (unpeeled), seeded and finely chopped
- 2 cups water
- 1/2 cup chopped pecans
- In a large stainless steel saucepan, combine orange and water. Bring to a boil over high heat. Reduce heat, partially cover and boil gently until peel is tender, about 5 minutes.
- Add cranberries, raisins, and sugar, stirring until sugar dissolves. Return to a boil over medium-high heat, stirring frequently. Boil hard, stirring frequently, until mixture thickens, 10 to 15 minutes.
- Remove from heat and test gel. If gel stage has been reached, stir in nuts and skim off foam if necessary.
- Ladle hot conserve into hot jars, leaving 1/4 inch headspace. Remove air bubbles, adjust headspace by adding hot conserve.
- Wipe rims and add hot lids/rings. Place in water bath canner and process for 15 minutes when the water comes to a full boil.
- Makes 6 half pints!
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