Cranberry-Port Conserve


  • 2/3 cup ruby Port
  • ¼ cup currants
  • 1 12-ounce package fresh or frozen cranberries
  • 1 medium navel orange
  • 1/3 cup chopped walnuts
  • ¾ cup sugar

Combine cranberries, sugar and Port in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; add chopped orange and simmer until cranberries burst and mixture thickens slightly, about 15 minutes. Mix in dried currants. Cool c...

View full recipe at Epicurious


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