[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]CRANBERRY CONSERVE[/title][fusion_text]Week of November 24-28th
4 C fresh or frozen cranberries
1 T grated orange peel PLUS 2 oranges, peeled, siced.
1 C raisins
1-1/4 C water
1 C chopped pecans
2-1/2 C sugar
In large saucepan, combine cranberries, orange peel, oranges, raisins and water. Simmer until cranberries are soft. Add pecans and sugar. Stir well. Simmer uncovered 10-15 minutes Cool & refrigerate. 3 pints.
[/fusion_text][/fullwidth]