Fall Berry Conserve

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<mx2 source= " MasterCook 5.0 " date= " December 01, 2000 " >

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Fall Berry Conserve

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<RcpE name= " Fall Berry Conserve " author= " Cooking Live # 9416, Thanksgiving Side

Dishes " >

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<![CDATA[

* Exported from MasterCook *

 

Fall Berry Conserve

 

Recipe By :Cooking Live # 9416, Thanksgiving Side Dishes

Serving Size : 0 Preparation Time :0:00

Categories : Sauces & Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 12-ounce package fresh or frozen cranberries

3/4 cup sugar

1 cup ruby port

1 medium navel orange -- unpeeled chopped

2 teaspoons grated ginger

1/4 cup dried cherries

1/4 cup blueberries

1/2 cup pecans

2 tablespoons chopped crystalized ginger

 

Combine cranberries, sugar and Port in heavy large saucepan. Bring mixture to

boil over medium-high heat, stirring sugar dissolves.

Reduce heat to medium-low, add chopped orange and simmer until cranberries burst

and mixture thickens slightly, about 15 minutes.

Mix in dried currants. Cool cranberry conserve completely. Stir in chopped

walnuts. (Cranberry conserve can be prepared 3 days

ahead. Cover tightly and refrigerate.)

 

Source:

" Georgia Downard "

S(Formatted by):

" KES on 12/01/00 "

Yield:

" 3 cups "

 

- - - - - - - - - - - - - - - - - - -

 

 

 

Nutr. Assoc. : 902928 0 4594 1014 630 0 0 0 3003

 

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<CatS>

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Sauces & amp; Condiments

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<IngR name= " package fresh or frozen cranberries " unit= " 12-ounce " qty= " 1 " >

<INtI>

902928

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<IngR name= " sugar " unit= " cup " qty= " 3/4 " ></IngR>

<IngR name= " ruby port " unit= " cup " qty= " 1 " >

<INtI>

4594

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<IngR name= " navel orange " unit= " medium " qty= " 1 " >

<IPrp>

unpeeled chopped

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<INtI>

1014

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<IngR name= " grated ginger " unit= " teaspoons " qty= " 2 " >

<INtI>

630

</INtI>

</IngR>

<IngR name= " dried cherries " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " blueberries " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " pecans " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " chopped crystalized ginger " unit= " tablespoons " qty= " 2 " >

<INtI>

3003

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<DirS>

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Combine cranberries, sugar and Port in heavy large saucepan. Bring mixture to

boil over medium-high heat, stirring sugar dissolves.

Reduce heat to medium-low, add chopped orange and simmer until cranberries burst

and mixture thickens slightly, about 15 minutes.

Mix in dried currants. Cool cranberry conserve completely. Stir in chopped

walnuts. (Cranberry conserve can be prepared 3 days

ahead. Cover tightly and refrigerate.)

</DirT>

</DirS>

<Srce>

Georgia Downard

</Srce>

<AltS label= " Formatted by " source= " KES on 12/01/00 " />

<Yield unit= " cups " qty= " 3.000000 " />

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