Recipe: Cranberry Conserve

This is to be canned in half pint jars, not larger jars. The heat doesn't penetrate enough in larger jars.

CRANBERRY CONSERVE

1 unpeeled, finely chopped orange
1 cup water
3 cups sugar
1 quart cranberries, washed
1/2 cup seedless raisins
1/2 cup chopped nuts

Yield: About 4 half-pint jars

Combine orange and water; cook rapidly until peel is tender (about 20 minutes). Add cranberries, sugar and raisins. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly, almost to the jellying point of 220 degrees F (about 8 minutes). As mixture thickens, stir frequently to prevent sticking. Add nuts during the last 5 minutes of cooking.

Pour hot conserve into hot jars, leaving 1/4-inch headspace. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

Process in a Boiling Water Canner. Process 10 minutes.