1 (12 oz.) pkg. cranberries
1/2 c. sugar
1/2 c. water
1/2 c. fresh orange juice
2 tbsp. fresh lemon juice
2 1/2 tsp. grated orange peel
3/4 c. pure maple syrup
2/3 c. chopped pitted dates
1 c. toasted pecans, coarsely chopped (about 4 3/4 oz.)

Preheat oven to 350 degrees. Combine first 7 ingredients in an 8" square baking dish. Stir to blend. Cover tightly and bake until cranberries are very tender, about 40 minutes. Crush most of the cranberries with the back of a spoon. Stir in maple syrup and dates. Bake, uncovered 5 minutes. Remove from oven and stir in pecans.

Spoon hot conserve into hot sterilized jar to 1/4" from the top. Immediately wipe rim using clean towel dipped in hot water. Place lid on jar and seal tightly. Repeat with remaining jars. Cool. Refrigerate up to three months.