| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
Salsas |
5 |
servings |
INGREDIENTS
| 2 |
c |
Water |
| 2 |
c |
Brown sugar; firmly packed |
| 24 |
oz |
Cranberries; fresh; * |
| 2 |
tb |
Orange peel; grated |
| 4 |
|
Oranges; peeled & chopped |
| 2 |
|
Apples; cored; pared &chopped |
| 1 |
c |
Nuts; chopped |
INSTRUCTIONS
* Use 2 packages (12 ozs each) of fresh cranberries. There should be
6 cups of cranberries.
Mix the water with the brown sugar in a Dutch oven and heat to
boiling. Boil for 1 minute. Stir in the remaining ingredients except
the nuts and heat to boiling. Boil rapidly until the cranberries pop
and mixture thickens, about 20 minutes. Stir in the nuts. Immediately
pour into sterilized jars or glasses or freezer containers and cover
tightly, letting them stand until they reach room temperature.
Refrigerate or freeze no longer than 3 months.
Makes about 5 half pints of conserve.
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