Best Cranberry Tangerine Conserve Recipes
CRANBERRY CONSERVE
I'm 95, and I still remember my grandmother from Germany making this lovely, delicious conserve for the holidays. She'd give it to family members and friends. It tastes great served as a relish alongside meat or even spread on biscuits. -Mildred Marsh Banker, Austin, Texas
Provided by Taste of Home
Time 30m
Yield 3 pints.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the cranberries, orange zest, oranges, raisins and water. Cover and simmer over medium heat until cranberries are soft. Add pecans and sugar; stir well. Simmer, uncovered, 10-15 minutes, stirring often. Cool. Spoon into covered containers. Refrigerate. Serve as a relish with poultry or pork, or spread on biscuits or rolls.
Nutrition Facts : Calories 72 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.
CRANBERRY FRUIT CONSERVE
Provided by Ina Garten
Yield 4 cups
Number Of Ingredients 7
Steps:
- Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.
TANGERINE-CRANBERRY SAUCE
This is my version of a cranberry relish that my mom made when I was a kid. If you can, make it 1 or 2 days in advance, as the flavors need to mellow a little bit in the fridge.
Provided by Eleanor Price
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Stir cranberries, confectioners' sugar, tangerine juice, tangerine zest, and cinnamon together in a non-stick saucepan over medium heat; bring to a simmer, reduce heat to medium-low, and simmer until the cranberries pop and the mixture thickens, 15 to 20 minutes. Crush any remaining whole cranberries against the sides of the saucepan with a spatula to burst.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.2 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.3 g, Sodium 1.5 mg, Sugar 19.1 g
CRANBERRY FRUIT CONSERVE
Steps:
- Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.
CRANBERRY TANGERINE JAM
From B&G canning mag. Cooking time includes 1 hour of cooling. If you read step 5, I recommend how to cut down this time.
Provided by Coppercloud
Categories Berries
Time 1h55m
Yield 6 4 ounce jars
Number Of Ingredients 5
Steps:
- In large pot combine cranberries, water and juice. Bring to a boil, reduce heat, simmer covered until cranberries pop. Remove from heat and cool for 1 hour. Then transfer cranberry mixture to a blender or food processor. Cover and blend or process until smooth. Return to pot.
- Add sugar and cinnamon, stir. Bring to a boil stirring constantly. Reduce heat and simmer for about 25 minutes or until mixture is thickened, stirring frequently. Remove from heat. Discard cinnamon stick.
- Ladle into hot sterilized 4 oz jars, leaving 1/4" headspace. Wipe rims and add lids.
- Process jars for your recommended altitude.
- I like chunkier jam, so I will instead blend half the cranberries, water and juice first before cooking, then put blended berry mixer and whole berries into pot and go to step 2. Or just process all the fruit until smooth, then go onto step 2. This cuts out the 1 hour of cooling time.
- If you are using frozen berries, just defrost them in cool water. Frozen cranberries last up to one year. The older they are the more wrinkled the berries become. Any mush berries should be discarded.
Nutrition Facts : Calories 414.5, Fat 0.1, Sodium 3.4, Carbohydrate 107.3, Fiber 2.8, Sugar 102.2, Protein 0.2
CRANBERRY-PORT CONSERVE
Categories Condiment/Spread Fruit Nut Thanksgiving Low Sodium Wheat/Gluten-Free Cranberry Currant Orange Walnut Port Fall Winter Bon Appétit
Yield 3 Cups
Number Of Ingredients 6
Steps:
- Combine cranberries, sugar and Port in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until 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.)
CRANBERRY SAUCE WITH PORT ATND TANGERINE
Provided by Melissa Roberts
Categories Sauce Fruit Juice Citrus Side Thanksgiving Vegetarian Dinner Cranberry Port Fall Winter Simmer Gourmet Fat Free Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Bring cranberries, sugar, Port, and zest to a simmer in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Simmer, uncovered, stirring occasionally, until cranberries burst, about 12 minutes. Remove from heat and stir in juice. Cool completely.
HOMEMADE CRANBERRY SAUCE ("CRANBERRY FRUIT CONSERVE")
Ina Garten prepared this on her Thanksgiving special. The reviews on the food network website were outstanding, so I tried it and wholeheartedly agree! Preparation time includes chilling; prep and cook time is under 30 minutes.
Provided by Kim in Walnut Creek
Categories Chutneys
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the cranberries, sugar and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open.
- Add the apple, zests and juices and let cook for 15 more minutes.
- Remove from heat and add the raisins and nuts.
- Let cool, and serve chilled.
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