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Cranberry Conserve


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Cranberry Conserve

  • 1 unpeeled, finely chopped orange
  • 1 cup water
  • 3 cups sugar
  • 1 quart cranberries, washed
  • 1/2 cup seedless raisins
  • 1/2 cup chopped nuts

Yield: About 4 half-pint jars

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

Combine orange and water; cook rapidly until peel is tender (about 20 minutes). Add cranberries, sugar and raisins. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly, almost to the jellying point of 220F (about 8 minutes). As mixture thickens, stir frequently to prevent sticking. Add nuts during the last 5 minutes of cooking. Pour hot conserve into hot jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Cranberry Conserve in a boiling water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints 10 min 15 20



Conserves

  • Making Conserves
  • Apple Conserve with powdered pectin
  • Apricot-Orange Conserve without added pectin
  • Cranberry Conserve without added pectin
  • Damson Plum-Orange Conserve with powdered pectin
  • Grape Conserve without added pectin
  • Plum Conserve without added pectin


  • Reprinted with permission of the University of Georgia. B. Nummer. 2002. Resources for Making Jellied Fruit Problems. Athens, GA: The University of Georgia, Cooperative Extension Service.

    These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
    From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.