Franklin County

   October 2009
 

Cranberry conserve

• 1 unpeeled, finely chopped orange

• 1 cup water

• 3 cups sugar

• 1 quart cranberries, washed

• 1/2 cup seedless raisins

• 1/2 cup chopped nuts

Yield: About 4 half-pint jars

Procedure: Combine orange and water; cook rapidly until peel is tender, (about 20 minutes). Add cranberries, sugar and raisins. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly, almost to the jellying point of 220°F, (about 8 minutes). As mixture thickens, stir frequently to prevent sticking. Add nuts during the last 5 minutes of cooking. 

Pour hot conserve into hot, half-pint jars, leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper towel; apply
two-piece metal canning lids. Process the jars in a boiling water canner for 10 minutes at 1,000 feet, or for 15 minutes at altitudes of 1,000 to 6,000 feet.

Source: the National Center for Home Food Preservation at   http://www.uga.edu/nchfp/.

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		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08