- 1 (12-ounce) package fresh or frozen cranberries
- 3/4 cup sugar
- 1 cup ruby port
- 1 medium navel orange, unpeeled chopped
- 2 teaspoons grated ginger
- 1/4 cup dried cherries
- 1/4 cup blueberries
- 1/2 cup pecans
- 2 tablespoon chopped crystallized ginger
Combine cranberries, sugar, and port in heavy large saucepan.
Bring mixture to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; add chopped orange and grated ginger and simmer until cranberries burst and mixture thickens slightly, about 15 minutes.
Mix in dried cherries and blueberries. Cool fall berry conserve completely. Stir in pecans and candied ginger. (Can be prepared 3 days ahead. Cover tightly and refrigerate.)