Cranberry Pecan Conserve
4 cups fresh or frozen cranberries
1/2 cup raisins (I will use dried apricots)
3 cups sugar
1 medium orange (unpeeled), seeded and finely chopped
2 cups water
1/2 cup chopped pecans
In a large stainless steel saucepan, combine orange and water. Bring to a boil over high heat. Reduce heat, partially cover and boil gently until peel is tender, about 5 minutes. Add cranberries, raisins, and sugar, stirring until sugar dissolves. Return to a boil over medium-high heat, stirring frequently. Boil hard, stirring frequently, until mixture thickens, 10 to 15 minutes.Remove from heat and test gel. If gel stage has been reached, stir in nuts and skim off foam if necessary.
Ladle hot conserve into hot jars, leaving 1/4 inch headspace. Remove air bubbles, adjust headspace by adding hot conserve. Wipe rims and add hot lids/rings. Place in water bath canner and process for 15 minutes when the water comes to a full boil.
Makes 6 half pints!
