Cranberry Conserves

• 2 cups water
• 2 cups brown sugar, firmly packed
• 6 cups fresh cranberries (2 12 oz. packages)
• 2 tablespoons orange peel, grated
• 4 oranges, peeled and chopped
• 2 apples, cored, pared and chopped
• 1 cup nuts, chopped

Method

Mix the water with the brown sugar in a Dutch oven and heat to boiling. Boil for 1 minute. Stir in the remaining ingredients except

the nuts and heat to boiling. Boil rapidly until the cranberries pop and mixture thickens, about 20 minutes. Stir in the nuts.

Immediately pour into sterilized jars or glasses or freezer containers and cover tightly, letting them stand until they reach

room temperature. Refrigerate or freeze no longer than 3 months

Makes about 5 1/2 pints

Contributor: Pat Ciesla

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