• 30minutes
  • 120calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, B6, B12, C, E, P
MineralsCopper, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 thin-skinned navel orange , (unpeeled), cut into chunks 1 Granny Smith apple , peeled, cored, and cut into chunks 2 cup(s) packed brown sugar

  2. 1/2 cup(s) raspberry or cranberry vinegar

  3. 1/2 cup(s) dried currants or dark seedless raisins

  4. 1 teaspoon(s) chopped crystallized ginger

  5. 1/4 teaspoon(s) ground cinnamon

  6. 1 bag(s) (12-ounce) cranberries , (3 cups) 2 tablespoon(s) creme de cassis

  7. 1 tablespoon(s) honey

  8. 1/2 teaspoon(s) fresh lemon juice

  9. 1/4 teaspoon(s) almond extract

Instructions Jump to Ingredients ↑

  1. In food processor with knife blade attached, pulse orange until coarsely chopped. Transfer orange to medium bowl. Add apple chunks to food processor and pulse until finely chopped. Stir apple into bowl with orange; set aside.

  2. In 3-quart saucepan, heat brown sugar and vinegar to boiling over high heat. Reduce heat to medium and cook, uncovered, 5 minutes or until mixture becomes syrupy, stirring occasionally. Stir in currants or raisins, ginger, and cinnamon, and cook 5 minutes longer, stirring occasionally. Add cranberries; heat to boiling over high heat. Reduce heat to medium and cook, uncovered, until most cranberries pop and mixture thickens slightly, stirring occasionally.

  3. Remove saucepan from heat; stir in orange mixture, cassis, honey, lemon juice, and almond extract. Spoon conserve into bowl; cover and refrigerate until well chilled, about 3 hours or up to 3 days.


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