|1 pack||(12-oz) Fresh Cranberries|
|¾ cup||Granulated Sugar|
|⅔ cup||Port Wine|
|1 medium||Navel Orange; Un-peeled;, Chopped|
|⅓ cup||Walnuts; Chopped|
|1 cup||Dried Currants|
Combine cranberries, sugar and Port Wine in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
Reduce heat to medium-low and add chopped orange. Simmer until cranberries burst and the mixture thickens slightly, (approximately 15-minutes). Mix in dried currants. Cool cranberry conserve completely. Stir in chopped walnuts. Cranberry conserve can be prepared 3 days prior to serving, just cover tightly and refrigerate.
Whole Cranberry Sauce Combine 3¼ cup Granulated Sugar with 3 cups Water in a large kettle or Dutch oven. Heat to a boil and stir to dissolve sugar, continue to boil for 5-minutes. Add 6 cups Fresh Cranberries and cook until the skins pop, approximately 5-minutes. Reduce heat and continue to cook for up to 60-minutes, until thickened. Cool to serve.
From The Cook & Kitchen Staff at From The Cook & Kitchen Staff at Nov 97 by The Cook <thecook@...> on Nov 16, 1997
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