Thanksgiving is right around the corner (closely followed by Christmas, but shhhhh. . . we don’t even want to think about that yet!). It’s time to start planning your holiday meal!
Since Walmart is your one stop shopping destination for everything you could want for a fantastic Thanksgiving dinner, they asked me to share a favorite holiday recipe with all of you. Now when I think Thanksgiving, I think cranberry! Last year I shared with you my Cranberry Relish recipe, so this year I thought I’d try something different and share a recipe for Cranberry Conserve!
So what exactly IS a conserve? Well it’s similar to a jam or a preserve, but it typically contains dried fruits and nuts. This particular conserve is made with cranberries, oranges, raisins and walnuts. It can be used as a tasty spread any time of year, but for Thanksgiving I like to use it in place of a traditional cranberry sauce or cranberry relish.
This recipe is for canning and makes about 4 pints or 8 half pint (jelly jar) sized portions. Of course you can split the recipe in half or into quarters and just make enough to use fresh for your holiday–but if you are a cranberry lover then trust me, you’ll wish you had a full recipe!
- 3/4 C Orange chopped & seeded but with skin intact
- 2 C Water
- 4 C Cranberries
- 1/2 C Raisins
- 3 C Sugar
- 1/2 C Chopped Walnuts
Cook water and orange together over medium heat until peel is tender.
Stir in cranberries, raisins and sugar. Stir to dissolve.
Bring to a boil, stirring to prevent sticking or scorching, and cook until almost gelled--about 8-10 minutes.
Add nuts, cook 5 more minutes and remove from heat.
Ladle hot conserves into hot jars with 1/4 inch headspace.
Process 15 minutes.
What’s your favorite way to use cranberries?
For some additional help in canning, make sure to check out these posts:
Getting Prepared for a Canning Session
Hot Water Bath Canning Tutorial
What to do after a Canning Session
Want to see what some of the other Walmart Moms made? Desumama made First Thanksgiving Corn Pudding, Mommy’s Kitchen made Miss Kay’s Honey Pecan Pie, MomAdvice did Brandied Cranberry Sauce, Freelance Homeschool Mom made a Low Carb and Gluten Free Crustless Maple Pumpkin Pie, Hoosier Homemade has Turtle Cheesecake Pie, Growing Up Blackxican made Chorizo Cornbread with Honey Butter, Lille Punkin made Crockpot Wild Rice and Mushroom Stuffing, Classy Mommy made Gluten Free Pumpkin Mousse, and ModernMami made a Trinidadian Baked Macaroni and Cheese.
Sounds good to me!
Jenn @ Frugal Upstate says
It is very tasty! I gave my MIL a jar a week or so ago and she’s almost eaten the entire thing :0
Sandy Corliss says
Can I leave out the walnuts…allergic to nuts…then process in the water bath
Jenn @ Frugal Upstate says
Yes, it’s fine to leave out the nuts!
Years ago I made a cranberry walnut jam from a recipe on the insert of a box of Sure Jell. Unfortunately the current insert no longer includes that recipe and I was looking for something similar when I came across this recipe. I always have cranberry apple orange relish amongst my canned goods in the basement, but thought I might try this recipe for gift giving this year. (FYI I am also a native upstate New Yorker (born and raised in Binghamton) and also a 20-year AF veteran,)