Cranberry Fruit Conserve

I found this recipe in Good Housekeeping magazine. It is a change to the normally cranberry sauce. It calls for regular sugar. I used splenda for baking and wish I would have used regular splenda. The berries make it sweet enough so not a lot of sugar is needed. Makes 4 1/2 cups.

Cranberry Fruit Conserve

Ingredients

1 bag(s) fresh cranberries, picked over, rinsed

1 3/4 cup(s) sugar

1 cup(s) water

1 orange

1 lemon

1 Granny Smith apple, peeled, cored, and chopped

3/4 cup(s) raisins

3/4 cup(s) chopped walnuts or pecans

Directions

1.In 4-quart saucepan, combine cranberries, sugar, and water. Cook on medium 5 to 10 minutes or until cranberries begin to pop, stirring occasionally.

2.Meanwhile, into small bowl, finely grate peels of orange and lemon, then squeeze juice. Stir into cranberry mixture, along with apple. Cook 15 minutes longer.

3.Remove from heat and add raisins and nuts. Let cool, then refrigerate up to 1 week. Serve chilled.