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Show Brighton Holiday Eating YVtih Cranberry Conserve Brighton your holiday eating eat-ing fare with cranberry conserve, con-serve, suggests Elna Miller, extension nutritionist with Utah State University, Logan. She snys those cranberries coming to market in such plenty from this year's big crop can be used not only for the traditional sauce and jelly but also may be combined with other fruits for excellent conserve. A foursome of cranberries, raisins, oranges, and chopped nuts was used successfully for home-made conserve in U. S. Oepartment of Agriculture Agricul-ture studies. Here are the ingredients for about 1 six-ounce glasses of conserve: 1 quart (about 1 pound) of cranberries; 2 cups water; fa cup raisins, chopped; 2 oranges; 3 cups sugar; '.4 cup chopped nuts. To prepare fruits: sort and wash cranberries, add water, and cook until tender. Press cranberries through a sieve. Wash oranges and grate peel from them. Remove white membrane and seeds then chop oranges. To make conserve, combine com-bine sieved cranberries, raisins, rais-ins, chopped orange, and grated peel. Cook slowly for 10 minutes. Add sugar and boil rapidly, stirring constantly con-stantly until thick about 15 to 20 minutes. Add the nuts and stir well. (Stirring keeps the mixture from setting and scorching on the bottom of the pan as it thicktns.) Remove the conserve from the heat; skim and stir alternately al-ternately for 5 minutes. Ladle into hot container and seal immediately. For convenience conven-ience label with name of product pro-duct and date. Store in a cool, dry place. Cranberry conserve is on of many receipts for homemade home-made fruit spreads in the publication entitled, "How to Make Jellies, Jams, and Preserves Pre-serves at Home" (HG-56.) Single coplies of this publication publica-tion are free on request from Davis County Extension Serv ice. |