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Cranberry Conserve

Cranberry Conserve

Mary Glenn

Mary Glenn

This is the best fresh cranberry recipe I have. It is very sweet and has a very attractive visual appeal. Originally submitted to ThanksgivingRecipe.com. Pecans can be substituted for walnuts.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Just cover cranberries with fresh cold water and bring to a boil, cooking until berries are soft. Add the sugar, orange pulp, and raisins, and simmer slowly until thick. Add the nut meats. Continue cooking for 5 more minutes. May be served warm or chilled.
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Reviews

Shary Norton Tutt
9

Shary Norton Tutt

11/22/2004

I've tried a new cranberry recipe every Thanksgiving for about the last 8 years and this is definitely the best I've tried. It is also the first one that people have asked for the recipe. The only change I would make is that I would use less water. The recipe doesn't give an exact amount and since cranberries float I used too much.

HEIDI 'S HOME
5

HEIDI 'S HOME

11/21/2007

Great flavor. yet as stated before, it was too thin. The only thing that I might do next time is to add a little Port wine (didn't have any) to cut the sweetness just a bit.

Carolyn Ellis
3

Carolyn Ellis

11/23/2009

Using 6 cups of sugar makes this too sweet. I had to add another quart of Cranberries. The flavor is good but it's too watery.

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