Cranberry Conserve

Use 2 packages (12 ozs each) of fresh cranberries. There should be 6 cups of cranberries. Mix the water with the brown sugar in a Dutch oven and heat to boiling. Boil for 1 minute. Stir in the remaining ingredients except the nuts and heat to boiling. Boil rapidly until the cranberries pop and mixture thickens, about 20 minutes. Stir in the nuts. Immediately pour into sterilized jars or glasses or freezer containers and cover tightly, letting them stand until they reach room temperature. Refrigerate or freeze no longer than 3 months. Makes about 5 half pints of conserve. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008