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1 pk (12-oz) Fresh Cranberries
3/4 c Granulated Sugar
2/3 c Port Wine
1 md Navel Orange; Un-peeled;, Chopped
1/3 c Walnuts; Chopped
1 c Dried Currants
Combine cranberries, sugar and Port Wine in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low and add chopped orange. Simmer until cranberries burst and the mixture thickens slightly, (approximately 15-minutes). Mix in dried currants. Cool cranberry conserve completely. Stir in chopped walnuts. Cranberry conserve can be prepared 3 days prior to serving, just cover tightly and refrigerate.
Whole Cranberry Sauce Combine 3 1/4 cup Granulated Sugar with 3 cups Water in a large kettle or Dutch oven. Heat to a boil and stir to dissolve sugar, continue to boil for 5-minutes. Add 6 cups Fresh Cranberries and cook until the skins pop, approximately 5-minutes. Reduce heat and continue to cook for up to 60-minutes, until thickened. Cool to serve.
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