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 |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Meat | 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
- three pounds cranberries
- one pound seeded raisins
- three pounds of sugar
- one pound walnut meats
- three quarts cranberries
- two pounds raisins
- five pounds sugar
- four large oranges peeled
- four oranges
Directions
CRANBERRY CONSERVE— Take three pounds cranberries, one pound seeded raisins, four large oranges peeled, seeded and cut into small pieces, and three pounds of sugar. Cook gentiv about twenty minutes, take from fire, add one pound walnut meats and cool.
MARIE E. TUREK.
CRANBERRY CONSERVE— Three quarts cranberries, two pounds raisins, juice and rind of four oranges, five pounds sugar and one cup broken nut meats. Chop cranberries, peel oranges very thin, put rind through food chopper. Place all ingredients except nuts in granite sauce pan and cook very slowly until thick, about one and a half hours. Add nut meats, bring to a boil and pour into glasses and seal when cold. Good to serve with all meats.