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Cranberry-Orange Conserve
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1 quart unfiltered cranberry juice
1/4 cup apple cider
1 cup sugar
Peel of 1 orange, cut in large strips
1 tablespoon grated ginger
2 bay leaves
1 cup hazelnuts, toasted
1 tablespoon balsamic vinegar
1 pound fresh cranberries
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.
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