Instructions: Combine cranberries, sugar and Port Wine in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.

Reduce heat to medium-low and add chopped orange. Simmer until cranberries burst and the mixture thickens slightly, (approximately 15-minutes). Mix in dried currants. Cool cranberry conserve completely. Stir in chopped walnuts. Cranberry conserve can be prepared 3 days prior to serving, just cover tightly and refrigerate.

Whole Cranberry Sauce Combine 3 1/4 cup Granulated Sugar with 3 cups Water in a large kettle or Dutch oven. Heat to a boil and stir to dissolve sugar, continue to boil for 5-minutes. Add 6 cups Fresh Cranberries and cook until the skins pop, approximately 5-minutes. Reduce heat and continue to cook for up to 60-minutes, until thickened. Cool to serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.