Cranberry Conserve

Name: Cranberry Conserve
Ingredients: One quart cranberries; one big orange; equal amount of sugar; one cup chopped nuts (Black walnuts preferred)

From Dainty recipes, 1950

This is excellent served with game but will not keep more than two or three weeks.

Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1174Calories

35 gProtein

120 gCarbs

72 gFat

Full nutrition (34 nutrients)

Calories1174 kcal

Protein35 g

Carbohydrates120 g

Fiber42 g

Sugars46 g

Total Fat72 g

Saturated Fat5.5 g

Monounsaturated Fat45 g

Polyunsaturated Fat18 g

Omega-30 g

Cholesterol0 mg

Sodium29 mg

Potassium1801 mg

Calcium507 mg

Iron7.2 mg

Magnesium439 mg

Phosphorus792 mg

Zinc5.2 mg

Copper1.9 mg

Manganese4.7 mg

Vitamin D0 mcg

Vitamin C186 mg

Vitamin A17 mcg

Vitamin E44 mg

Vitamin K28 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.8 mg

Niacin (B3)6.5 mg

Folate114 mcg

Choline106 mg

Caffeine0 mg

Water658 g

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 5. The excerpt below is the record exactly as published.

CRANBERRY CONSERVE One quart cranberries; one big orange; equal amount of sugar. Run cranberries and orange through fine meat chop- per. Measure, add equal amount sugar. Cook until thick, add one cup chopped nuts (Black walnuts preferred)

Cook this with the app: pantry check, scaling, and the assistant.