This is from the Fannie Farmer Cookbook, 1996 edition (about three 6-ounce jars) Wash the cranberries and put them in a large pot. Add the cold water and cook until the skins break. Force through a strainer or food mill. Add the apple or pineapple juice, raisins, orange, and sugar. Bring to a boil, then simmer for 20 minutes. Add the nuts and let cool. Spoon into clean jars, close the jars, and process in a simmering water bath at 185 degrees for 10 ~ 15 minutes. Cranberry-Ginger Conserve: Add 1/2 cup preserved ginger, cut small, along with the raisins and orange. Posted to EAT-L Digest by Maggie Workman
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|Serving Size: 1 Serving (5989g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 194 (1%)|
|Amt Per Serving||% DV|
|Total Fat 21.6g||29 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 512.4mg||18 %|
|Potassium 34577.8mg||910 %|
|Total Carbohydrate 4349.6g||1279 %|
|Dietary Fiber 190.9g||764 %|
|Sugars, other 4158.7g|
|Protein 141.9g||203 %|
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Calories per serving: 16489
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