Fall berry conserve

Yield: 1 servings

Measure Ingredient
1 pack Fresh or frozen cranberries; (12 -ounce)
¾ cup Sugar
1 cup Ruby Port
1 medium Navel orange; unpeeled chopped
2 teaspoons Grated ginger
¼ cup Dried cherries
¼ cup Blueberries
½ cup Pecans
2 tablespoons Chopped crystalized ginger

Combine cranberries, sugar and Port in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring sugar dissolves. Reduce heat to medium-low, add chopped orange and simmer until cranberries burst and mixture thickens slightly, about 15 minutes. Mix in dried currants. Cool cranberry conserve completely. Stir in chopped walnuts. (Cranberry conserve can be prepared 3 days ahead. Cover tightly and refrigerate.) Yield: 3 cups

Converted by MC_Buster.

Per serving: 1081 Calories (kcal); 37g Total Fat; (29% calories from fat); 5g Protein; 195g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: ½ Grain(Starch); ½ Lean Meat; 0 Vegetable; 2½ Fruit; 7 Fat; 10 Other Carbohydrates

Recipe by: COOKING LIVE SHOW CL9416 Converted by MM_Buster v2.0n.

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