Oh what a beautiful day. It rained last night and I anticipated a rainy Saturday, with everything we had to do. But we woke to sunshine and 45 degree weather. It warmed up as the day progressed and we completed the winterizing of our camper. It was really sad telling our friend's goodbye….but Spring will be here before we know it, and we'll be back at the campground hovered over the fire for warmth, catching up on all the winter gossip with our friends.
Now it's time to get ready for the holidays. I canned Cranberry Conserve. I make this every year for Thanksgiving and Christmas. We love it with breakfast but it is very good with Turkey and all the trimmings also. In the years past, I always froze enough for both holidays. This year I canned the conserve in pint jars. The recipe calls for processing the conserve in pint jars but I always took the easy way out and froze it. This year my freezer is quite stuffed…..so jars were more practical.
1 Pound Fresh Cranberries
1 Cup Water
1 1/2 Cups Sugar
1 Can Mandarin Oranges (drained)
1 Cup Pealed Chopped Apple (Granny Smith)
1Cup Pealed Chopped Pear (Asian)
1 Cup Golden Raisins
1 Tablespoon Fresh Lemon Juice
3/4 Cup Coarsely Chopped Pecans
In a medium sauce pan combine cranberries, water and sugar, cook until berries burst, about 10 minutes, add all other ingredients except pecans and cook stirring frequently until mixture thickens, about 25 to 30 minutes. Add nuts, stir to combine. Transfer hot conserve to sterilized pint jars and process in hot water bath for 20 to 30 minutes. Keep jars in a cool, dark place for up to six months.
Note: Conserve may be transferred to non reactive containers and frozen for up to 1 year or kept refrigerated for up to 2 weeks.