Canning recipe
Cranberry-Orange Conserve with Walnuts
Fruit preserve of cranberries and orange with raisins and walnuts, based on the tested NCHFP formula.
25 min.
35 min.
-
4
Easy
Ingredients
- 1 unpeeled orange, finely chopped
- 2 US cups water
- 3 US cups sugar
- 1 quart cranberries, washed
- 1/2 US cup seedless raisins
- 1/2 US cup chopped walnuts
Preparation
2. Combine the finely chopped unpeeled orange with 2 US cups water and boil rapidly about 20 minutes, until the peel is tender.
3. Add cranberries, 3 US cups sugar and raisins. Bring slowly to a boil, stirring occasionally until the sugar dissolves.
4. Boil rapidly until almost at the jellying point of 220 °F (about 104 °C), about 8 minutes. Stir frequently as it thickens.
5. Add chopped walnuts during the final 5 minutes of cooking.
6. Fill hot half-pint jars, leaving 1/4 inch headspace. Wipe rims and close.
7. Process in actively boiling water: 10 minutes at 0–1,000 ft, 15 minutes at 1,001–6,000 ft, 20 minutes above 6,000 ft.
8. Cool undisturbed for 12–24 hours and check seals.
Storage
Store sealed unopened jars without screw bands in a cool, dark, dry place. Refrigerate after opening and use promptly.
Shelf life
For best quality, use within 12 months.
Safety note
Use only the tested quantities and ingredients. Do not alter the fruit-water-sugar ratio or add extra low-acid ingredients. Maintain 1/4 inch headspace and adjust boiling-water processing time for elevation. Never taste jars with failed seals, bulging lids, leakage, mold, gas, unusual odor or other spoilage signs; discard safely.