Cranberry Walnut Conserve

Directions

1. Prepare Ball brand or possibly Kerr brand jars and closures according to manufacturer's instructions.
2. Combine cranberries and water in a large saucepot. Cook cranberries till they pop. Drain, reserving the liquid. Puree cranberries. Combine cranberry puree, reserved liquid, orange, apples and raisins. Cook mix 10 min.
3. Stir in pectin. Bring mix to a rolling boil. Add in sugar, stirring to dissolve. Stir in walnuts and spices. Return mix to a rolling boil. Boil hard for 1 minute, stirring frequently.
4. Carefully ladle warm conserve into warm jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down proportionately and firmly just till a point of resistance is met - fingertip tight.
5. Process 15 min in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional min for each additional 1,000 feet elevation.
6. This recipe yields about eight 12-oz jars.
7. Yield: 8 jars