Nut Conserve

• 9 navel oranges, cut in half and thinly sliced
• 2 lemons-cut in half, thinly sliced, and seeds removed
• 1½ cups

Combine all the ingredients in a large heavy saucepan.

Bring to a boil and immediately reduce the heat to a simmer.

Cook, stirring from time to time, for 1¼ hours, or until the mixture is the consistency of marmalade.

Purée the conserve briefly in a food processor, about 6 turns on and off, to produce a chunky texture. Serve as an accompaniment to game meats and birds.</