Recipe courtesy of Georgia Downard
Fall Berry Conserve
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- Level: Easy
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 260
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 4 g
- Sugar
- 40 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 9 mg
- Level: Easy
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 260
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 4 g
- Sugar
- 40 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 9 mg
Ingredients
Directions
- 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.)
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