Cranberry, Tangerine and Apricot Conserve
- 6 tangerines
- 1 cup sugar
- 4 cups fresh or frozen
- 1/2 cup thinly sliced
- 2 tablespoons chopped
- 1 cup chopped pecans
- Remove zest from 1 tangerine
and chop coarsely. Peel and section 3 tangerines.
- Squeeze juice from the
remaining 3 tangerines, adding enough water to make 1 cup. Combine juice with
sugar in a medium-size saucepan and heat on high, stirring occasionally. As
soon as the mixture is boiling briskly, remove from heat and set aside.
cranberries, apricots, tangerine sections, zest and ginger to the hot mixture.
Cook over medium-high heat, stirring occasionally, until the cranberries burst,
about 10 to 15 minutes. Remove from heat and stir in pecans.
- The conserve will keep
for up to 6 weeks when tightly covered and refrigerated. For gift-giving,
the hot mixture may be poured into sterilized preserving jars and sealed by
the vacuum method. (Submerge the closed jars in boiling water and simmer for
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