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