Thanks For The Bounty

Being from S. Texas, traditional is tamales, baked sweet potatoes and pecan pie, perhaps some empanadas de pina for a late in the day snack.

You got me, Dan. I'd been taught that a fruit conserve was defined as having three or more ingredients, one of which was nuts.

Turns out, virtually all the dictionaries define it merely as preserving fruit with sugar. To me, that would be a fruit preserve.

Go figure.

At any rate, here's the recipe I use:

Cranberry Conserve

In a large heavy saucepan combine one pound raw cranberries (about 4 cups) and 1 1/2 cups water. Bring the liquid to a boil over moderately high heat and simmer five to eight minutes, or until the berries have popped and are tender. Stir in three cups sugar, one cup crushed pinapple, 1/2 cup sultans (i.e., golden raisins), and a seedless orange, pitch removed and chopped fine, and simmer the mixture, stirring occasionally, for 20 minutes. Stir in 1/2 cup chopped pecans, pour the conserve into canning jars, and seal the jars with the lids.

I usually double the recipe and put the conserve up, using some for presents and the balance over the course of the year. Process in a boiling water bath 15 minutes. Makes about 7 pints.

Thanksgiving will be with my wife's family as usual. This year is traditional with turkey and dressing, sometimes ham, mashed potatoes and gravy, etc. Some years have been varied. One year was Mexican, featuring Uncle Terry's posole and Aunt Sandra's tacos. Another year was a shrimp boil.

A recipe from my Grandma Weber (Martha Paulina Wilhelmina Knuth Weber) that I make every year both Thanksgiving and Christmas no matter where we go because my SIL Sarah, my kid and I all love it. To hell with anyone who doesn't!

2-3 C. cranberries (1 12oz. bag)
2 C. Tokay grapes, halved and seeded*
1 C. sugar
1 C. nutmeats**
1/2 pt. heavy cream, whipped, sweetened and flavored (vanilla)***

*Tokay grapes are never available around here anymore. I just use red table grapes.
**My family has always used pecan halves. Missouri hardy pecans are ideal.
***Mom used to substitute CoolWhip but to me it's just not the same.

Grind cranberries with medium blade. Mix well with sugar. Refrigerate for 4-5 hours or overnight. Place in a colander to drain. When well drained, combine with grapes and nuts. Fold in whipped cream just before serving.

Pretty much like any fruit preserve, Tom. Think of this one as a semi-savory jam.

In this case it's served the same as cranberry sauce, as an accompaniment to Thanksgiving turkey.

I've also used it with luncheon meats, on sandwiches. And with any fowl---chicken, duck, game hens, even quail. It's a bit acidic for lamb, imo, but others might enjoy it.

You can even mix it into a muffin batter, in lieu of blueberries. Or combine it with dressing ingredients to make stuffin-muffins.

All in all, pretty versatile stuff.

BTW, in your recipe above, you are mixing a conserve with whipped cream

Would probably work, Ann. But watch the sugar content. Craisins are more than just dried cranberries; they're sweetened--rather heavily-- as well.

Hi Anne sorry I missed your question. Don't know about dried fruit but I think frozen cranberries could be used if you can get them that way. While you want sweetened whipped cream and the berries are sweetened be careful not to get too much sugar. You don't want to overwhelm the tartness of the berries.