Saturday, November 20, 2010

Cranberry Conserve

This is one of our Thanksgiving standbys, and beats by a mile the red cranberry stuff that comes out of a can.

1 cup cranberry juice

1 cup sugar

1 jigger of port

Zest of one orange, minced

1 package of fresh cranberries, rinsed and picked through

1 cup of dried cranberries

In a medium saucepan, combine the cranberry juice, sugar, orange zest, and port and bring to a boil.

Add the fresh and dried cranberries and cook over moderate heat for about ten minutes, using a wooden spoon to mash the fresh berries against the side of the pan.

When the conserve is thick and jam-like, transfer it to a bowl and chill. Can
be refrigerated for up to two weeks.

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