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Full Online Book HomeLearning KitchenPreserving - Conserve - Cranberry Conserve
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Preserving - Conserve -  Cranberry Conserve Post by :Margaret_Berman Category :Learning Kitchen Author :Unknown Date :March 2012 Read :949

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Preserving - Conserve - Cranberry Conserve

By Jill Nice

1 kg./2lb. 4 oz. cranberries
2 large sweet oranges
600 ml/1 pt. water
100 g/4 oz. large seedless raisins
100 g/4 oz. shelled walnuts
500 g/1 lb. 2 oz. soft brown sugar
200 g./7 oz. white sugar


Wash and stem cranberries, wash and finely slice the oranges, removing the pips and put both fruit into a preserving pan with the water. Simmer gently until tender.

Wash and chop the raisins, chop the walnuts and add these with the warmed sugar to the conserve, heat gently, stirring well until the sugar has dissolved. Bring to the boil and boil hard until a soft set is obtained. Pot and seal.
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5lb. firm pears, peeled, cored and cut into slivers 1 grapefriut finely sliced and seeded 1 orange finely sliced and seeded 3 lemons finely sliced and seeded 5 lb. sugar 1 lb. dark seedless raisins 1 lb. shelled pecans or walnuts Put the pears, grapefruit, orange and lemons through a meat grinder saving the juices. Combine the juices, fruit and the sugar and mix well. Let stand covered in a bowl overnight. The next morning, put the fruit and sugar in a preserving pan. Let come to a hard boil, then reduce the heat and cook for 45 minutes over a
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4 cups cleaned cranberries, coarsely chopped 4 cups sugar 2 cups dried sweet cherries, coarsely chopped 1 cup chopped pecans 1 orange 1 cup seedless raisins 2 cups water 1 pouch liquid pectin Prepare home canning jars and lids according to manufacturer's instructions. Cut up orange, remove seeds and finely chop or grind in a food processor or blender. Combine cranberries, cherries, orange and water in a large (six to eight quart) sauce pot. Simmer over medium heat 5 minutes, stirring occasionally. Add sugar, pecans and raisins and bring to a full, rolling boil. Boil hard one minute, stirring frequently. Remove
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