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Conserve: Cranberry-Walnut Conserve

Source of Recipe

Sally S.


Recipe Introduction

"This sauce epitomizes that splendid cooking of the Mennonites of Lancaster, Pa.: hearty, imaginative, immensely satisfying. It will keep for up to a month in the refrigerator."

List of Ingredients

1 1/2 cups walnuts (6 ounces)
2 large or 3 small navel oranges (1 1/4 pounds), scrubbed
1 1/4 pounds fresh or frozen cranberries (5 cups)
3/4 cup wildflower honey or more to taste
1 1/2 cups hot water
1 1/4 cups dark raisins or dried currants
A few teaspoons fresh lemon juice, if needed to bring up flavors




Recipe

Preheat oven to 375 degrees.

Spread walnuts on baking sheet and roast until they are fragrant, about 8 minutes. Let cool, then chop coarsely.

Using sharp knife, cut 1/2 inch from ends of oranges to just expose fruit. Quarter oranges lengthwise, then slice them crosswise as thinly as possible. Discard any seeds.

In large, non-reactive saucepan, combine oranges with 4 cups of cranberries, honey and water and bring to boil over medium heat. Cook, stirring occasionally, until cranberries soften and conserve has thickened, about 15 minutes. Stir in raisins and remaining 1 cup of cranberries and cook just until raisins plump, about 5 minutes. Let cool, then stir walnuts into conserve, adding lemon juice to taste. Ladle conserve into clean, dry jars. Cover and refrigerate.


Makes about 2 quarts.