This is the cranberry conserve I put up every year.

I've had this recipe for more than 30 years, and have made it every one of them. Don't ask who Gerri is, cuz I haven't a clue.

Gerri's Cranberry Conserve

In a large heavy saucepan combine 1 pund raw cranberries (about 4 cups) and 1 1/2 cups water. Bring the liquid to a boil over moderately high heat and simmer the mixture for 5-8 minutes, or until the berries have popped and are tender. Stir in 3 cups sugar, 1 cup crushed pinapple, 1/2 cup sultanas, and 1 seedless oragne, pith removed and chopped fine, and simmer the mixture, stirring occasionally, for 20 minutes. Stir in 1/2 cup chopped walnuts, pur the conseve into sterilized Mason-type jars, and seal the jars with the lids. Serve the conserve with turkey or chicken. Makes about 5 cups.

Notes: Because walnuts tend to turn bitter, I use pecans instead. Sultanas are golden raisins. Processing time is ten minutes in a boiling water bath for pints and half pints.

Dear KYH,
This sounds terrific! It may be that I will have to make time to can some myself! I only imagine this is good warm as well as straight from the jar.
Thank you for sharing! Cathy

Hey Brook I am making this for sure this Thanksgiving, I will let you know how we like it. I am craving some right now, too bad Thanksgiving is another week away!