Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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