This scrumptious cranberry conserve has been my holiday go to recipe for more than 20 years. It is tart, with just enough sweet from dried dates and maple syrup. Toasted pecans add a crunchy richness and the juice and rind of a fresh orange give some citrus kick. And, it is so simple to make.
In a 9"x13" Pyrex, blend together and cover with foil or a flat baking sheet, and place in preheated 350 degree oven, for 30 minutes:
Organic Cranberries -24 oz. (rinsed and drained)
1 cup water
Juice one organic orange (grate rind and save for step 2)
After 30 minutes remove from oven and with the back of a fork, smash cranberries.
(While cranberries bake, chop dates and toast pecans-about 10 minutes and chop)
Mix into Cranberries and then place back in oven, uncovered for 5 minutes:
Grated orange rind
2 cups, chopped; dried organic dates (easy to chop with a chef's knife)
2/3 cup pure maple syrup
Remove cranberries from oven and blend in 1.5 cups toasted, chopped, organic pecans.
Refrigerate and cover when cool
Serves about 25
Many Blessings and much gratitude, for every single one of you, Sari