Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cup Water
- 2 cup Brown Sugar, Firmly Packed
- 24 oz Cranberries, Fresh
- 2 tbsp Orange Peel, Grated
- 4 ea Oranges, Peeled & Chopped
- 2 ea Apples, Cored, Pared &Chopped
- 1 cup Nuts, Chopped
Directions
Use 2 packages (12 ozs each) of fresh cranberries.
There should be 6 cups of cranberries.
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 half pints of conserve