In a large skillet cook and sstir brown sugar, butter, and vinegar over medium heat for 1 to 2 minutes. Add onions. Cook, uncovered, over low heat for 10 to 12 minutes or until onions are glazed and tender, stirring often. Set aside.
In a 6 to 8 quart kettle or Dutch oven combine cranberries, raisins, apple juice, allspice, and cloves. Bring to boil over medium heat, stirring occasionally. Continue to cook, uncovered, over medium heat for 5 minutes.
Stir onion mixture into the cranberry mixture. Stir in sugar. Return to boiling. Cook, uncovered, for 10 to 15 minutes more. As mixture thickens, stir frequently to prevent sticking.
Can be frozen in freezer containers for up to one year.
Serving
Suggestions
Serve with roast turkey or ham.
Originally Submitted
4/21/2010
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