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.
- 4 cup cranberries
- 1 cup water
- 1 cup seeded raisins
- 1 orange seeded and sliced
- 2 1/2 cup sugar
- 1 cup nuts chopped
Cook cranberries in water till skins pop. Put through a sieve.
Add raisins, orange, and sugar. Cook 5 min.
Add nut meats and remove from heat.
Pack in glasses. Seal with paraffin. Mother.