Best 8 Cranberry Orange Conserve Recipes

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Cranberry orange conserve is a delightful and versatile preserve that can be enjoyed on toast, scones, or crackers, or used as a filling for pies and tarts. It is also a beautiful and thoughtful gift for friends and family. This article will provide you with a step-by-step guide to making the best cranberry orange conserve, including tips for choosing the right ingredients and achieving the perfect consistency. Whether you are a seasoned canner or a beginner in the kitchen, you will find all the information you need to create a delicious and memorable cranberry orange conserve.

Let's cook with our recipes!

CRANBERRY CONSERVE



Cranberry Conserve image

I'm 95, and I still remember my grandmother from Germany making this lovely, delicious conserve for the holidays. She'd give it to family members and friends. It tastes great served as a relish alongside meat or even spread on biscuits. -Mildred Marsh Banker, Austin, Texas

Provided by Taste of Home

Time 30m

Yield 3 pints.

Number Of Ingredients 7

4 cups fresh or frozen cranberries, halved
1 tablespoon grated orange zest
2 oranges, peeled, sliced and quartered
1 cup raisins
1-1/4 cup water
1 cup chopped pecans
2-1/2 cups sugar

Steps:

  • In a large saucepan, combine the cranberries, orange zest, oranges, raisins and water. Cover and simmer over medium heat until cranberries are soft. Add pecans and sugar; stir well. Simmer, uncovered, 10-15 minutes, stirring often. Cool. Spoon into covered containers. Refrigerate. Serve as a relish with poultry or pork, or spread on biscuits or rolls.

Nutrition Facts : Calories 72 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.

CRANBERRY-ORANGE CONSERVE



Cranberry-Orange Conserve image

Provided by Tyler Florence

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 9

1 quart unfiltered cranberry juice
1/4 cup apple cider
1 cup sugar
1 orange, peel cut in large strips
1 tablespoon grated ginger
2 bay leaves
1 cup toasted hazelnuts
1 tablespoon balsamic vinegar
1 pound fresh cranberries

Steps:

  • In a medium saucepan, combine cranberry juice, apple cider, sugar, orange peel, ginger, and bay leaves. Simmer until the mixture is reduced by half, about 20 minutes. Add the nuts, vinegar, and cranberries. Continue to cook until the cranberries burst, about 15 minutes.

CRANBERRY-PORT CONSERVE



Cranberry-Port Conserve image

Categories     Condiment/Spread     Fruit     Nut     Thanksgiving     Low Sodium     Wheat/Gluten-Free     Cranberry     Currant     Orange     Walnut     Port     Fall     Winter     Bon Appétit

Yield 3 Cups

Number Of Ingredients 6

1 12-ounce package fresh or frozen cranberries
3/4 cup sugar
2/3 cup ruby Port
1 medium navel orange, unpeeled, chopped
1/4 cup chopped currants
1/3 cup chopped walnuts

Steps:

  • Combine cranberries, sugar and Port in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; add chopped orange and simmer until cranberries burst and mixture thickens slightly, about 15 minutes. Mix in dried currants. Cool cranberry conserve completely. Stir in chopped walnuts. (Cranberry conserve can be prepared 3 days ahead. Cover tightly and refrigerate.)

CRANBERRY-ORANGE JAM



Cranberry-Orange Jam image

Serve with Canlis chef Jason Franey's Slow-Roasted Heritage Turkey with Orange and Sage and Sausage and Sage Un-Stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

5 navel oranges, scrubbed
2 cups cranberries
1 cup honey
1 cup plus 2 tablespoons sugar
1 teaspoon pectin

Steps:

  • Bring a large pot of water to a boil over high heat. Prepare an ice-water bath; set aside. Pierce oranges all over with the tines of a fork. Place in boiling water for 10 seconds. Transfer to ice-water bath and let cool. Return oranges to boiling water for 10 more seconds; transfer to ice-water bath to cool. Repeat boiling and cooling process two more times.
  • Transfer oranges to freezer until firm, about 15 minutes. Using a mandolin, slice 1/8-inch thick and transfer to a wide shallow saucepan along with 3 cups water, cranberries, and honey; bring to a simmer over medium-low heat.
  • Add sugar and pectin and reduce heat to low; cook, stirring, until orange slices are glossy and liquid has reduced to a thickened jamlike consistency. Remove from heat and let cool completely. Jam may be kept in an airtight container, refrigerated, up to 2 days.

CRANBERRY-ORANGE PRESERVES



Cranberry-Orange Preserves image

Categories     Condiment/Spread     Fruit     Breakfast     Brunch     Vegetarian     Cranberry     Orange     Fall     Vegan     Simmer     Bon Appétit

Yield Makes 3 cups

Number Of Ingredients 8

3/4 cup orange juice
1/2 cup sugar
2 cups cranberries
2 cups orange marmalade
3/4 cup dried cranberries
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
1/4 teaspoon ground cloves

Steps:

  • Stir juice and sugar in medium saucepan over medium-high heat until sugar dissolves. Add remaining ingredients; bring to boil. Reduce heat to medium; simmer until mixture is reduced to 3 cups, stirring occasionally, 15 minutes. Cool. (Can be made 1 week ahead. Cover; chill.)

ORANGE CRANBERRY PRESERVES/SPREAD



Orange Cranberry Preserves/Spread image

This is an easy recipe that takes only a very short time to make, perfect on just about anything and no preserving for this just prepare and store in the fridge for up to one week.

Provided by Kittencalrecipezazz

Categories     Oranges

Time 25m

Yield 3 cups (approx)

Number Of Ingredients 8

3/4 cup orange juice
1/2 cup sugar
2 cups cranberries (fresh or frozen)
2 cups orange marmalade
3/4 cup dried cranberries
1 tablespoon orange zest
1 teaspoon grated lemon peel
1/4 teaspoon clove

Steps:

  • In a medium saucepan over medium-high heat, stir orange juice and sugar until sugar is dissolved.
  • Add in remaining ingredients; bring to a boil, reduce heat to medium-low and simmer, stirring occasionally until mixture is reduced to about 3 cups (this should take around 15-17 minutes).
  • Cool to room temperature.
  • Place into a glass jar or bowl and refrigerate up to one week.
  • Delicious!

Nutrition Facts : Calories 724.6, Fat 0.3, Sodium 122.4, Carbohydrate 192.6, Fiber 6, Sugar 170.1, Protein 1.5

ORANGE-CRANBERRY MARMALADE



Orange-Cranberry Marmalade image

This delicious marmalade is quick and easy to make. You'll enjoy it on your morning toast or as a spread for cheese and crackers.

Provided by Goat Berry Kitchen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 30m

Yield 8

Number Of Ingredients 4

1 medium navel orange, zested
2 tablespoons dried cranberries, or more to taste
½ cup white sugar
2 tablespoons water

Steps:

  • Cut off both ends of the zested orange, and cut orange in half. Peel halves and remove the white core.
  • Place orange sections and cranberries in a food processor. Pulse until orange is mostly pulp, using roughly 5 three-second pulses.
  • Combine the orange-cranberry mixture, zest, sugar, and water in a medium saucepan. Bring to a gentle boil and simmer, stirring frequently, for 15 minutes. Let marmalade cool.
  • Pour marmalade into a glass jar with a tight-fitting lid. Chill completely in refrigerator before serving.

Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.1 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 0.5 mg, Sugar 13.7 g

CRANBERRY ORANGE JAM



Cranberry Orange Jam image

Delicious and easy cranberry and orange jam - perfect for the holidays! (cooking time includes canning/processing time as well) Yields 4 Qty. 12 oz. jars

Provided by Miss Kelley

Categories     Fruit

Time 40m

Yield 48 ounces, 24-32 serving(s)

Number Of Ingredients 5

2 (12 ounce) bags fresh cranberries or 2 (12 ounce) bags frozen cranberries, rinsed and sorted
1 -2 teaspoon orange zest (chopped fine)
3 cups sugar
1 cup fresh orange juice (from 2 oranges)
1 cup water

Steps:

  • Combine all ingredients in a large stainless or enamel pot. Slowly bring to a boil. Reduce heat to a simmer, stirring occasionally, until thick, about 20-30 minutes.
  • Mash with a potato masher to break up fruit, leaving some chunks, but not whole berries.
  • Ladle into clean hot jars and seal. Process for 10 minutes at altitudes up to 1000 feet.

Tips:

  • Use fresh cranberries: Fresh cranberries have a brighter flavor and more nutrients than frozen or canned cranberries.
  • Choose firm, plump oranges: Soft or bruised oranges will not yield as much juice or zest.
  • Grate the orange zest finely: This will help to release the orange's flavor and aroma.
  • Use a sharp knife to cut the oranges: A sharp knife will help to prevent the oranges from tearing.
  • Cook the conserve over low heat: This will help to prevent the conserve from scorching and sticking to the bottom of the pot.
  • Stir the conserve frequently: This will help to prevent the conserve from burning and to ensure that it cooks evenly.
  • Use a candy thermometer to test the temperature of the conserve: The conserve is ready when it reaches 220 degrees Fahrenheit (105 degrees Celsius).
  • Let the conserve cool completely before storing it: This will help to prevent the conserve from spoiling.

Conclusion:

Cranberry orange conserve is a delicious and versatile condiment that can be enjoyed on its own or used as an ingredient in other dishes. It is a great way to use up fresh cranberries and oranges, and it makes a lovely gift for friends and family. With its bright flavor and beautiful color, cranberry orange conserve is sure to be a hit at your next gathering.

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