Fall Berry Conserve
- 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.
Recipe courtesy of Georgia Downard