Best Triple Cranberry Conserve Recipes

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 CONSERVE

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.

CRANBERRY-ORANGE CONSERVE

Steps:

• In a medium saucepan, combine cranberry juice, apple cider, sugar, orange peel, ginger and bay leaves. Simmer until the mixture is reduced by half, about 20 minutes. Add the nuts, vinegar and cranberries. Continue to cook until the cranberries burst, about 15 minutes.

TRIPLE CRANBERRY CONSERVE

Steps:

• in a large saucepan heat cranberry juice, sugar and orange zest and bring to a boil.
• add the fresh and dried cranberries and cook until berries pop, pressing to the sides of the pot to crush.
• cook about 10 minutes until thick.
• transfer to a bowl to cool and remove orange zest.
• may be made in advance, keeps refrigerated up to 2 weeks.

CRANBERRY-ORANGE CONSERVE

Steps:

• In a medium saucepan, combine cranberry juice, apple cider, sugar, orange peel, ginger, and bay leaves. Simmer until the mixture is reduced by half, about 20 minutes. Add the nuts, vinegar, and cranberries. Continue to cook until the cranberries burst, about 15 minutes.

CRANBERRY CONSERVE

Steps:

• Drain liquid from strawberries into 3-quart saucepan, reserving berries. Add sugar and water, bring to boil, stirring to dissolve sugar. Add cranberries, ginger, peel and cinnamon. Return to boil; reduce heat and simmer 10 minutes, stirring occasionally. Stir in reserved strawberries. Remove from heat, cool. Spoon into jars, cover and refrigerate up to 1 month. Serve as accompaniment to hot or cold meats or poultry.

CRANBERRIES IN TRIPLE SEC

Steps:

• Empty the cranberries in a large bowl and wash the cranberries in cold water.
• Drain and pick out the mushy cranberries. Some cranberries are springy but are still good depending on taste. Taste one or two to see if you want them.
• Pour the cranberries into the jar.
• Fill the jar to the top with Triple Sec. Hiram & Walker is good.
• Put lid on the jar and let it sit for at least 2 or 3 days.
• To serve, scoop cranberries out of liquor and put in serving dish. Or you can leave them in the liquor.
• Enjoy!

SMALL-BATCH BRANDIED CRANBERRY CONSERVE (CANNING)

Steps:

• Finely chop orange, peel and all, in a food processor (remove nay seeds first). Combine with cinnamon stick, cloves, water and lemon juice in a medium non-reactive saucepan. Bring to a boil on medium-high heat, reduce heat, cover, and simmer gently for 10 minutes. Remove cinnamon and cloves.
• Add cranberries and sugar. Return to a boil, reduce heat, sand simmer, uncovered and stirring frequently, until berries pop and mixture forms a light gel, about 5 minutes. Remove from heat and cool slightly, then stir in brandy and almonds.
• Ladle into hot half-pint jars and process for 10 minutes in a boiling water bath.

CRANBERRY, APPLE, AND WALNUT CONSERVE

Steps:

• Simmer water, sugar, cinnamon stick, allspice, and half of cranberries (about 5 1/2 cups) in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until cranberries just start to pop, about 5 minutes. Add half of remaining cranberries (about 3 cups) and simmer, stirring occasionally, 5 minutes.
• Meanwhile, peel and core apples, then cut into 1/4-inch dice. Add to cranberry mixture along with walnuts and remaining cranberries, then simmer, stirring occasionally, 5 minutes. Stir in Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard cinnamon stick.

HOMEMADE CRANBERRY SAUCE ("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 let cook for 15 more minutes.
• Remove from heat and add the raisins and nuts.
• Let cool, and serve chilled.

TRIPLE CRANBERRY SAUCE

Steps:

• In a small saucepan, combine the cranberries, cranberry juice concentrate, dried cranberries and sugar. Cook over medium heat until the berries pop, about 15 minutes., Remove from the heat; stir in the orange juice, marmalade, orange zest and allspice. Transfer to a small bowl; refrigerate until chilled.

TRIPLE-CRANBERRY SAUCE

Steps:

• Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover; chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)

PATTI'S TRIPLE CRANBERRY SAUCE

Steps:

• Stir the cranberry juice concentrate and sugar together in a saucepan over medium-high heat, and bring to a boil, stirring until sugar has dissolved. Mix in the fresh and dried cranberries, reduce heat to medium, and cook until the dried cranberries soften and the fresh ones pop, 7 to 10 minutes. Remove from heat.
• Mix in the orange marmalade, orange juice, orange peel, and allspice until thoroughly combined. Allow the cranberry sauce to cool completely. Pour into glass serving dish, cover, and chill until cold, at least 2 hours. Can be made up to 2 days ahead of time and refrigerated until serving.

CRANBERRY-PORT CONSERVE

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.)