Combine cranberries, sugar and Port Wine in heavy large saucepan. Bring
mixture to boil over medium-high heat, stirring until sugar dissolves.
Reduce heat to medium-low and add chopped orange. Simmer until cranberries
burst and the mixture thickens slightly, (approximately 15-minutes). Mix in
dried currants. Cool cranberry conserve completely. Stir in chopped
walnuts. Cranberry conserve can be prepared 3 days prior to serving, just
cover tightly and refrigerate.
Whole Cranberry Sauce Combine 3 1/4 cup Granulated Sugar with 3 cups Water
in a large kettle or Dutch oven. Heat to a boil and stir to dissolve sugar,
continue to boil for 5-minutes. Add 6 cups Fresh Cranberries and cook until
the skins pop, approximately 5-minutes. Reduce heat and continue to cook
for up to 60-minutes, until thickened. Cool to serve.
From The Cook & Kitchen Staff at http://www.recipe-a-day.com
From The Cook & Kitchen Staff at http://www.recipe-a-day.com16 Nov 97 by
The Cook <thecook@recipe-a-day.com> on Nov 16, 1997
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