Recipe courtesy of Georgia Downard

Fall Berry Conserve

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  • Yield: 3 cups
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1 1/2 ounce package fresh or frozen cranberries

3/4 cup sugar

1 cup ruby port

1 medium navel orange, unpeeled, chopped

1/4 dried cherries

1/4 cup dried blueberries

1/2 cup chopped pecans

2 tablespoons chopped candied ginger


  1. Combine cranberries, sugar, and port in a large heavy saucepan. Bring mixture to a boil over high heat, stirring until sugar dissolves. Reduce heat to medium low; add chopped orange and chopped 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 to 5 days in advance and stored tightly covered in the refrigerator.