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  Sheila’s Cranberry Orange Conserve



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1 12-oz package fresh cranberries
1 cup orange juice
½ cup granulated sugar
½ cup brown sugar
1 cup dark raisins (optional)
1 Tablespoon ground cinnamon (optional)
1 teaspoon ground nutmeg (optional)
½ teaspoon grated orange zest (optional)

In medium saucepan, stir both sugars into orange juice over medium heat.
Cook until sugars are dissolved. Stir in cranberries.
Add optional ingredients if desired and stir well.
Simmer about ten minutes over medium heat, stirring occasionally, until berries start to pop.
Conserve is done when the berries are all popped.
If a smoother finished product is desired, mash berries against side of pan as the conserve simmers.
Transfer to serving dish and, for best results, let stand for several hours before serving to allow the flavors to bloom.
Conserve may be made ahead, covered and refrigerated.
Conserve will thicken as it cools because of the natural pectins in the cranberries.
Cover and refrigerate leftovers.

Serve over cooked winter squash or sweet potatoes.
Dollop on top of ice cream or plain cake.
Slather on bread to make the ultimate “day after Thanksgiving” sandwich.

Copyright © 2018 Stefanie Samara Hamblen