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Ingredients
- 2 navel oranges
- 4 cups cranberries, (1 pound)
- 2 cups sugar
- 1 1/4 cups water
- 1 cup golden raisins
- 1 cup chopped pecans, toasted
Details
Servings 5
Preparation time 10mins
Cooking time 35mins
Preparation
Step 1
1. From oranges, grate 1 tablespoon peel. With knife, cut peel and white pith from oranges. Cut out sections from between membranes; reserve sections.
2. In 4-quart saucepan, combine cranberries, sugar, water, raisins, orange peel, and orange segments; heat to boiling over high heat, stirring often. Reduce heat to medium and cook 10 to 15 minutes longer or until most cranberries pop and sauce thickens slightly, stirring occasionally. Stir in toasted pecans.
3. Spoon conserve into serving bowl; cover and refrigerate until well chilled, at least 5 hours or up to 4 days.
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