Recipe courtesy of The Lodge at Leathem Smith
Cranberry Conserve
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 80
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 16
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 6
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Ingredients
2 (10-ounce) packages strawberries frozen with syrup, thawed
1/2 cup sugar
1/4 cup water
1 (12-ounce) package fresh cranberries
2 ounces crystallized ginger, cut in slivers
1/2 large orange, peel, cut into julienne strips
2 cinnamon sticks
Directions
- 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.