Directions:
Combine orange and water in a large saucepot. Cook rapidly until
peel is tender, about 20 minutes. Stir in cranberries and raisins.
Add sugar, stirring until dissolved. Bring slowly to a boil. Cook
rapidly almost to gelling point, about 8 minutes. As mixture thickens,
stir frequently to prevent sticking. Add nuts the last 5 minutes
of cooking; stir well. Ladle hot conserve into hot jars, leaving
1/4 inch headspace. Adjust two piece caps. Process 15 minutes in
a boiling water canner. Yield about 4 half pints.
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