Thanksgiving Recipes from Razzle Dazzle Recipes
Cranberry Conserve Recipe
1 small whole orange
1 cup water
1 1/2 cups granulated sugar
2 cups fresh or frozen cranberries
1/2 cup raisins or currants
1/4 cup chopped walnuts or almonds
Seed and finely chop the orange, but do not peel. Combine orange and
water in a 3- or 4-quart heavy-bottomed pot; bring to a rolling
boil, then cook until the peel is tender, about 15 to 20 minutes.
Add sugar, cranberries and raisins. Slowly return to a boil,
stirring occasionally until sugar dissolves. Cook at a fast boil
until the mixture starts to thicken, about 6 minutes, stirring
frequently to prevent sticking. Stir in nuts and cook until mixture
is thick, approximately 4 minutes more. Ladle conserve into a lidded
container. Store, covered, in the refrigerator for up to 1 week.
Yield: 16 servings.
PER (2-TABLESPOON) SERVING: 111 calories; 1g fat (8 percent calories
from fat); no saturated fat; no cholesterol; 1g protein; 25g
carbohydrate; 23g sugar; 1g fiber; 1.5mg sodium; 7.5mg calcium; 69mg
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