| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | 8 | Servings | |
INGREDIENTS
| 1 | pk | (12-oz) Fresh Cranberries |
| 3/4 | c | Granulated Sugar |
| 2/3 | c | Port Wine |
| 1 | md | Navel Orange; Un-peeled;, Chopped |
| 1/3 | c | Walnuts; Chopped |
| 1 | c | Dried Currants |
INSTRUCTIONS
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 <[email protected]> on Nov 16, 1997
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