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.