This recipe for cranberry conserves comes from 1976’s Cross Country Cookery cookbook.
Modern canning favors of a hot water bath, and here’s why.
Cranberry Conserves
Ingredients
- 4 cup cranberries
- 1 cup water
- 1 cup seeded raisins
- 1 orange seeded and sliced
- 2 1/2 cup sugar
- 1 cup nuts chopped
Instructions
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Cook cranberries in water till skins pop. Put through a sieve.
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Add raisins, orange, and sugar. Cook 5 min.
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Add nut meats and remove from heat.
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Pack in glasses. Seal with paraffin. Mother.
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