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Citrus Conserve

Yield 5 half pints


  • Rind of 1 orange
  • 2 cups water, divided
  • 1/8 teaspoon baking soda
  • 2 cups ground grapefruit pulp
  • 2 cups ground orange pulp
  • 1 cup ground fresh cranberries
  • 2 cups sugar
  • 3/4 cup chopped pecans
  • 1/2 cup raisins

How to Make It

  1. Combine orange rind and 1 cup water in container of an electric blender; process until finely chopped. Pour mixture into a small non-aluminum saucepan; add soda, stirring well. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Rinse and drain.

  2. Return orange rind to saucepan; add remaining water. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Set aside to cool.

  3. Combine grapefruit pulp, orange pulp, cranberries, and reserved rind mixture in a flat-bottomed kettle. Bring to a boil; boil 15 minutes, stirring frequently. Stir in sugar, and boil until mixture reaches 220° on a candy thermometer or until mixture sheets from a cold metal spoon. Add pecans and raisins, stirring well. Remove from heat, and skim off foam with a metal spoon.

  4. Quickly ladle conserve into hot sterilized jars, leaving 1/4- inch head space. Cover at once with metal lids, and screw bands tight. Process in boiling water bath 10 minutes.

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