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Cranberry Conserve

Yield Makes 8 to 10 servings
Senior Copy Editor Susan Roberts picked up this recipe from her grandmother, Georgia Roberts, in Monticello, Kentucky. "Sometimes I add apple juice or apple cider to punch up the flavor," she says.


  • 4 cups cranberries
  • 1 cup water
  • 1 orange
  • 1 cup raisins
  • 2 1/2 cups sugar
  • 1/2 cup finely chopped pecans

How to Make It

  1. Combine cranberries and 1 cup water in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 6 to 8 minutes or until cranberry skins pop.

  2. Grate rind of orange; peel, seed, and dice orange. Stir together cranberries, orange, grated rind, raisins, sugar, and pecans.

  3. Cook over low heat, stirring often, 20 minutes or until mixture thickens. Remove from heat, and cool. Chill at least 3 hours.