* Use 2 packages (12 ozs each) of fresh cranberries. There should be 6 cups of cranberries. Mix the water with the brown sugar in a Dutch oven and heat to boiling. Boil for 1 minute. Stir in the remaining ingredients except the nuts and heat to boiling. Boil rapidly until the cranberries pop and mixture thickens, about 20 minutes. Stir in the nuts. Immediately pour into sterilized jars or glasses or freezer containers and cover tightly, letting them stand until they reach room temperature. Refrigerate or freeze no longer than 3 months. Makes about 5 half pints of conserve.
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|Serving Size: 1 Serving (565g)|
|Recipe Makes: 5|
|Calories from Fat: 131 (13%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 57.5mg||2 %|
|Potassium 785mg||21 %|
|Total Carbohydrate 218.9g||64 %|
|Dietary Fiber 13.2g||53 %|
|Sugars, other 205.8g|
|Protein 6.7g||10 %|
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Calories per serving: 983
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