By Cathy Barrow
- Total Time
- 1 hour 30 minutes
- Rating
- 5(58)
- Notes
- Read community notes
Featured in: Cranberry Conserve: Tart Option to the Can
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Ingredients
Yield:4 half pints or 2 pints
- 8ounces pecans
- 1pound (16 ounces) fresh cranberries
- 4half-pints raspberries
- 3cups sugar
- Juice of one lemon
- 1Tablespoon orange zest
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1110 calories; 42 grams fat; 4 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 13 grams polyunsaturated fat; 192 grams carbohydrates; 20 grams dietary fiber; 164 grams sugars; 8 grams protein; 6 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
Step
1
In a skillet, toast pecans over medium heat, shaking pan to avoid burning. In about 8 minutes, nuts will become fragrant and smell toasty; remove from heat and chop.
Step
2
In a large heavy pot, bring cranberries, raspberries, sugar, lemon juice and zest to a boil. Remove from heat, pour into a ceramic or glass bowl, then cover and refrigerate overnight. If not canning, add pecans and serve.
Step
3
If canning, put a rack in a large stockpot or line the pot with a folded kitchen towel. Fill with water and bring to a boil. Add 4 half-pint canning jars or two pint-size canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. Alternatively, sterilize the jars by running them through a dishwasher cycle, leaving them there until ready to fill.
Step
4
Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off the heat and add the lids to soften their rubber gaskets. Rings and lids may be left in the water until jars are filled.
Step
5
Strain the cranberry raspberry mixture through a sieve over a heavy pot, then place the strainer in a bowl to catch any additional syrup. Reserve the fruit solids.
Step
6
Bring liquid to a boil. When syrup reaches 220 degrees, or an active boil that cannot be stirred down, add back the fruit and any juices that have accumulated.
Step
7
Bring the mixture back to a hard boil, stirring constantly. Add the pecans, and then cook until the conserve is at a boil that cannot be stirred down and has thickened to a jammy consistency.
Step
8
Remove the jars from the pot. Ladle hot conserve into the hot jars, leaving ½-inch head space.
Wipe jar rims with a damp towel. Place lids on jars, screw on rings and lower jars back into the pot of boiling water. Return to a full boil and boil the jars for 15 minutes for half pints, 20 minutes for pints. Transfer jars to a folded towel and allow to cool for 12 hours; you should hear jars ping as they seal.
Step
10
Once cool, test seals by removing rings and lifting jars by the flat lid. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time jars are processed. To reprocess, reheat conserve to boiling, then continue as before.
Ratings
5
out of 5
58
user ratings
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Cooking Notes
Mona Lyn Reese
I've been making this for ages now. You can substitute frozen raspberries for fresh.
You need 24 oz of raspberries, fresh or frozen, and 3T lemon juice. I have lemons the size of grapefruits on my tree in San Jose. Another friend from Minnesota picks tons of berries from her bushes. It's nice to have the exact weight of ingredients.
AKM
Everyone said it was the best cranberry sauce they have tasted,...& I agreed,...however I cut way down on the sugar & only used 1 1/2 C. No one said it was too tart,...
Monica in Illinois
Made it for Thanksgiving and have been asked to bring it to basically the same crowd for Christmas. Everyone loved it and said it was the best cranberry holiday dish they’d ever had. Followed the recipe as written except halved the sugar. Outstanding! And so easy to prepare.
Whitney
Delicious but too sweet. Agree with the suggestion to cut the sugar in half.
Nancy h
This was certainly ok, but no one raved. I thought it might be more popular among my non-cranberry sauce loving family. I made 2/3 of the recipe to accomodate a 12 oz bag of cranberries and it still made a ton. Was good over cream cheese as an appetizer, but not as good as jalapeno rasberry sauce. Am using the leftovers as spread on morning toast.
AKM
Yes, no water is needed,....and MUCH LESS SUGAR! Used 1/2 C for5 oz cranberries1/2 pint raspberries1/2 C roasted walnuts,...lemon zest added after cooking,...boiled till all popped. Everyone loved it!
gmom
I didnt see the liquid amount in the recipe? ie..water
AKM
Everyone said it was the best cranberry sauce they have tasted,...& I agreed,...however I cut way down on the sugar & only used 1 1/2 C. No one said it was too tart,...
HMU
My new favorite cranberry recipe!!! Really really great balance of flavors. I'd cut back slightly on the sugar if the preference is for a more tart version, but for me this was perfect.
Mona Lyn Reese
I've been making this for ages now. You can substitute frozen raspberries for fresh.
You need 24 oz of raspberries, fresh or frozen, and 3T lemon juice. I have lemons the size of grapefruits on my tree in San Jose. Another friend from Minnesota picks tons of berries from her bushes. It's nice to have the exact weight of ingredients.
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