Cranberry Conserve

by Cate on August 14, 2004

Print PDF of recipe here.

4 cups fresh cranberries
2 oranges, peeled, sliced and quartered
1 cup raisins
1-1/4 cups water
1 cup chopped pecans
2-1/2 cups sugar

In large saucepan, combine cranberries, oranges, raisins and water. Simmer until cranberries are soft (until they split) – this should take about 20-30 minutes. Add pecans and sugar, stir well and simmer for 10-15 minutes, stirring often. Cool, then spoon into containers and chill. Stays good for about two weeks.

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{ 2 comments… read them below or add one }

Mindy November 25, 2007 at 2:54 pm

Hi, Cate. Can you tell me what kind of oranges you used? I never know which ones have seeds in them and which ones don’t. I guess if you quarter the slices, though, it really doesn’t matter since you can just pick them out, but that’s such a nuisance. I hope to make this for Christmas. This recipe is exactly what I have been looking for. Thanks for posting it.


Cate November 25, 2007 at 3:50 pm

I usually use navel oranges. Hope you like it!


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