Cranberry-Raspberry Conserve |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
Hazelnuts are a flavor surprise in this gift-worthy topping. Editor's Favorite; Quick & Easy Ingredients:
1 (10-ounce) package frozen raspberries in syrup, thawed and undrained |
2 cups fresh cranberries |
1 3/4 cups sugar |
1/2 cup golden raisins |
1/2 cup finely chopped hazelnuts |
1 1/2 tablespoons grated orange rind |
Directions:
1. Process thawed raspberries in a blender or food processor 10 seconds or until pureed, stopping to scrape down sides. Pour berries through a wire-mesh strainer into a medium saucepan; press with the back of a spoon against sides of strainer to squeeze out juice, discarding solids.
2. Stir in cranberries; bring to a boil. Cover, reduce heat, and simmer 6 minutes or until skins pop.
3. Stir in sugar and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 2 minutes or until thickened, stirring constantly. Remove from heat. Spoon conserve into 3 (1/2-pint) jars, filling to 1/4 from top. Cover with metal lids, and screw on bands. Store in refrigerator.
|
|