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LOCATION: Recipes >> Preserving >> I often make a cranberry conserve that's almost like a jam in texture.

Print this Recipe    I often make a cranberry conserve that's almost like a jam in texture.

It's also good as a filling for tart shells. Or, as a thick cranberry
sauce.

4 cups cranberries, 1 cup sugar, 3/4 cup fresh orange juice, and zest
of half a lemon & half an orange.

Cover & cook over low heat until sugar dissolves.

Uncover, bring to a high boil, stirring continuously.

Lower the heat & simmer until all berries have popped.

Store in clean jars in the refrigerator.


Cranberries are high in pectin, so it thickens nicely. They don't seem to
be juicy enough for a jelly. Although cranberries are a little like red
currants (lots of seeds, tart, red...), they're more fibrous.

Alexis

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