Cranberry Port Conserve Recipes

CRANBERRY CONSERVE

Steps:

• In a large saucepan, combine the cranberries, orange zest, oranges, raisins and water. Cover and simmer over medium heat until cranberries are soft. Add pecans and sugar; stir well. Simmer, uncovered, 10-15 minutes, stirring often. Cool. Spoon into covered containers. Refrigerate. Serve as a relish with poultry or pork, or spread on biscuits or rolls.

FALL BERRY CONSERVE

Steps:

• Combine cranberries, sugar, and port in heavy large saucepan.
• Bring mixture to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; add chopped orange and grated ginger and simmer until cranberries burst and mixture thickens slightly, about 15 minutes.
• Mix in dried cherries and blueberries. Cool fall berry conserve completely. Stir in pecans and candied ginger. (Can be prepared 3 days ahead. Cover tightly and refrigerate.)

FALL BERRY CONSERVE

Steps:

• Combine cranberries, sugar, and port in a large heavy saucepan. Bring mixture to a boil over high heat, stirring until sugar dissolves. Reduce heat to medium low; add chopped orange and chopped ginger and simmer until cranberries burst and mixture thickens slightly, about 15 minutes. Mix in dried cherries and blueberries. Cool fall berry conserve completely. Stir in pecans and candied ginger. Can be prepared 3 to 5 days in advance and stored tightly covered in the refrigerator.

HOMEMADE CRANBERRY SAUCE ("CRANBERRY FRUIT CONSERVE")

Steps:

• Cook the cranberries, sugar and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open.
• Add the apple, zests and juices and let cook for 15 more minutes.
• Remove from heat and add the raisins and nuts.
• Let cool, and serve chilled.

CRANBERRY FRUIT CONSERVE

Steps:

• Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

CRANBERRY FRUIT CONSERVE

Steps:

• Cook cranberries, sugar and 1 cup water in saucepan over low heat for 5 minutes until the skins pop and the berries are all open and mixture comes to a slow boil. Stir to quicken the process. Add the remaining ingredients except raisins and nuts and cook 15-20 minuets stirring constantly to prevent any burning. Apple pieces should become incorporated into the mixture and become barely visible. Remove from heat and mix in nuts and raisins. Place mixture when cool in serving container and chill. Nuts and raisins can be omitted if desired for a more traditional cranberry blend. For a thicker, jellied consistency cook the mixture longer over low heat to reduce liquid approximately 30-45 minutes - stirring to avoid burning, omit the raisins and nuts for a traditional jelly. Makes approximately 4 cups.

CRANBERRY-PORT CONSERVE

Steps:

• Combine cranberries, sugar and Port in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; add chopped orange and simmer until cranberries burst and mixture thickens slightly, about 15 minutes. Mix in dried currants. Cool cranberry conserve completely. Stir in chopped walnuts. (Cranberry conserve can be prepared 3 days ahead. Cover tightly and refrigerate.)