Servings: 12
Yield: 3 cups

Combine cranberries, ruby port (or juice if using) and
sugar in heavy saucepan.  Bring mixture to boil over
medium-high heat, stirring until sugar dissolves.

This is a pretty forgiving
recipe.  I subbed the juice for
the port.  You can sub other
dried fruits such as currants
for the cherries and
blueberries, and you can use
walnuts instead of pecans.

1 package Cranberries, fresh
or frozen
3/4 cup sugar, or to taste

Reduce heat to medium-low, add chopped orange and
simmer until cranberries burst and mixture thickens
slightly, about 15 minutes.

1 cup port wine, ruby port (I
subbed half orange half apple
juice)

I found you have to taste to
make sure the orange pieces
are soft enough (otherwise you
get a bite of bitter orange
peel) and you may need to add
more sugar.  I had to cook it
longer than stated to get the
oranges soft.  However, I still
added the other ingredients
after 15 minutes and just let it
cook longer at the end to
plump the dried fruit.

1 medium orange, navel
2 teaspoons ginger root,

Mix in dried fruit , grated ginger and crystallized
ginger.  Let it cook another couple minutes till dried
fruit plumps, taste for sweetness and add more sugar
if needed.

grated
1/4 cup dried cherries

1/4 cup dried blueberries
1/2 cup pecans, chopped (can

Allow conserve to cool completely.  Stir in chopped
nuts.   Conserve can be prepared up to 3 days ahead.
Cover tightly and refrigerate.

toast them if desired)
2 tablespoons crystallized

Per Serving (excluding unknown
items): 148 Calories; 3g Fat
(21.3% calories from fat); 1g
Protein; 25g Carbohydrate; 2g
Dietary Fiber; 0mg Cholesterol;
3mg Sodium.  Exchanges: 0
Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fruit; 1/2 Fat; 1
Other Carbohydrates.