Cranberry Conserve
 
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 potassium.