Recipe courtesy of The Lodge at Leathem Smith

Cranberry Conserve

  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 1 quart
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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


  1. 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.
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