Cranberry Conserve

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Firehouse Thanksgiving

Rated: 5 stars out of 5Rate itRead users' reviews (41)

RECIPE
COMMENTS & REVIEWS(41)

Cook Time:
35 min
Level:
Easy
Yield:
about 3 pints

Times:

Prep: 20 min
Inactive Prep: --
Cook: 35 min
Total:: 55 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

1 pound fresh cranberries
1 cup water
1 1/2 cups sugar
1 whole orange, seeds removed, chopped (about 1 cup)
1 cup peeled and chopped apple
1 cup peeled and chopped pear
1 cup golden raisins
1 tablespoon fresh lemon juice
3/4 cup coarsely chopped pecans

Directions

In a medium heavy saucepan combine cranberries and water and cook until berries burst, about 10 minutes. Add all other ingredients except pecans and cook, stirring frequently, until mixture thickens, about 25 minutes. Add nuts, stir to combine, and allow to cool. Transfer to a nonreactive bowl or jar and refrigerate, covered, for up to 2 weeks. Conserve may also be frozen in plastic food storage bags for up to 1 year. Alternatively, you can process hot mixture in sterilized jars and keep in a cool, dark place for up to 6 months.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Mom's Harvest Apple Pie

Photo: Cranberry Conserve

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 26

View all 26 Fruit Collections

Comments & Reviews

recipe Cranberry Conserve
LAURA santa clarita, CA 11-24-2009
Flag

OH MY!!!!!!
Rated: 5 stars out of 5

I'm not even done cooking this but the taste I just had was absolutely wonderful. It's going to be great with our Turkey but... I can also see having this over some really good vanilla ice cream. YUMMY!!!! And it's so easy to make. This is going to be a hit this yearRead more
recipe Cranberry Conserve
r southapton, PA 11-18-2009
Flag

Jemerilicious!
Rated: 5 stars out of 5

I'm a cranberry nut too, fill my freezer with bags on sale this time of year. This recipe is excellent but for slight taste... variations substitute some light brown sugar, an/or cubed mango & pineapple for apple/pears -a more tropical twist i do in summer.Read more
recipe Cranberry Conserve
Jeannie Woodbridge, VA 12-15-2008
Flag

Soooo easy
Rated: 4 stars out of 5

Easy and tasty in a tangy way. It's presents beautifully in a jar to give as gifts. We're having this conserve as a topping... with whipped cream on Christmas hotcakes! Read more
recipe Cranberry Conserve
kathleen richmond, CA 12-02-2008
Flag

truly divine
Rated: 5 stars out of 5

I made this for thanksgiving for real cranberry lovers. I have to say that it was better than expected.. I've been eating... it on toast as jam ever since thanksgiving. I will definitely be making it often....Read more
recipe Cranberry Conserve
Beth Warner Robins, GA 12-01-2008
Flag

Excellent!!!
Rated: 5 stars out of 5

I made this for Thanksgiving and it was a hit! Even people who don?t like cranberry sauce couldn?t stop eating it. I am a... beginner in the kitchen and this was very easy to make, even for me. I fixed it the day before and put in the refrigerator over night. The next day it had congealed into a jelly full of fresh fruits and nuts. It was a great compliment to the turkey, but also tasty on its own.Read more
recipe Cranberry Conserve
Elizabeth ridgefield, CT 11-29-2008
Flag

Absolutely Wonderful for diabetics!!!
Rated: 5 stars out of 5

I was recently diagnosed with diabetes so was looking for a cranberry sauce recipe to have for Thanksgiving that I could... eat!! Thanks to the fireman who sugested using Splenda in this, I found it!!! I left out the pear because mine didn't get ripe, did NOT put the orange in peel and all. Instead, I put in some zest and cooked it with orange juice. Then I peeled and cut up the orange and added it after it was somewhat cool!! Then I added the Grand Marinier as one writer suggested! Also added just 1 T. of sugar to cut the slight aftertaste of the Splenda. Made it a day ahead, refridgerated it, and added the toasted, chopped pecans before serving. My husband and friends just raved about it!! And my husband does not normally like this sort of thing!! So thank you Emeril, and you, Mr Fireman and the rest of the reviewers for the tips!! Satisfied in CTRead more