COOK'S CORNER TANGY ACCOMPANIMENT TO POULTRY.

Byline: Natalie Haughton Food Editor

Here are a couple of ideas for JoAnn Inouye, who requested a recipe for Cranberry Walnut Jam. The first one, sent along by a reader, is for a conserve and while it may not be exactly what Inouye had in mind, it sounds good. The other is for a Cranberry-Orange Jam that I dug out of a Sunset canning book. While it doesn't contain walnuts, you could simply chop up a few and add them to the jam at the end of the cooking time, if desired. Both would be delicious accompaniments to turkey or chicken.

CRANBERRY CONSERVE

(Shared by Ruth Nebron, Valley Glen)

1 quart cranberries

1 1/2 cups water

1/4 pound chopped raisins

1 orange, chopped

1 1/2 pounds sugar

2 cups chopped walnuts

In a large saucepan, boil cranberries with 3/4 cup water until cranberries burst. Add remaining 3/4 cup water and all remaining ingredients and boil 25 minutes. Turn into glass jars or plastic storage containers. (OR simply combine all ingredients and boil until thick, adding nuts when nearly done.) Refrigerate or freeze until serving.

From ``The Settlement Cook Book,'' 1951 edition.

CRANBERRY-ORANGE JAM

For best flavor, store for at least 1 week before using.

4 cups (about 1 pound) fresh OR frozen cranberries

3 cups water

3/4 cup orange juice

1/4 cup lemon juice

4 cups sugar

2 pouches (3 ounces EACH) liquid pectin 

Place cranberries and water in a heavy-bottomed 8- to 10-quart pan. Bring to boil over high heat; reduce heat and simmer, uncovered, until berries begin to pop (about 10 minutes). Drain well, reserving liquid. Place cranberries in blender or food processor and whirl until smooth; add enough of reserved liquid to berries to make 4 cups.

Return berry puree to pan. Stir in orange juice, lemon juice and sugar until well blended. Bring to full rolling boil over high heat, stirring constantly; then boil, stirring, 1 minute. Remove from heat and stir in pectin at all once. Skim off any foam.

Ladle hot jam into hot, sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims and threads clean; top with hot lids, then firmly screw on bands. Process in boiling water canner 5 minutes, or omit processing and ladle jam into freezer jars or freezer containers, leaving 1/2-inch headspace; apply lids. let stand 12 to 24 hours at room temperature; freeze or refrigerate. Makes about 6 half-pints.

STORAGE TIME: Processed: up to 1 year. Unprocessed: up to 1 month in refrigerator, up to 1 year in freezer.

From ``Sunset Home Canning.''

< Can you help?

If you have recipes that can help this reader, please send them along to us at the address below to share in a future column.

I have lost the recipe for Damon's salad and dressing or at least the equivalent that I clipped out of the paper a couple of years ago. Please help.

- Jill Gorney

Tujunga