apple cranberry conserve

★★★★★ 3 Reviews
pistachyoo avatar
By Kimberly Biegacki
from Canfield, OH

Just made this last night and it is easy to make and absolutely beautiful. I love the pecans and cranberries, so I added a little more and reduced the sugar by a cup. I am looking forward to trying this on a pork chop recipe that I have and see how it turns out. I will let you know. I found this recipe at: http://southernfood.about.com I have made some changes to this and plan on cutting back even more on the sugar. I have cut out 1 cup but I know it could use a little less still. I would like to add some spice on the next batch as well.

★★★★★ 3 Reviews
serves 8 to 9 jelly jars -- half pints
prep time 25 Min
cook time 30 Min
method Canning/Preserving

Ingredients For apple cranberry conserve

  • 1 c
    dried cranberries
  • 1 c
    apple juice, natural, unsweetened
  • 4 1/2 c
    finely chopped granny smith apples
  • 1 Tbsp
    butter, optional
  • 4 Tbsp
    lemon juice
  • 1 3/4 c
    granulated sugar
  • 1 3/4 c
    light brown sugar, packed
  • 3/4 c
    finely chopped pecans
  • 1 pkg
    pouch (3 ounces) liquid pectin

How To Make apple cranberry conserve

  • 1
    Combine cranberries & apple juice in a large pan; Heat until just hot then remove from heat. Let stand for 20 to 30 minutes. Meanwhile prepare your jelly jars in hot water canner.
  • 2
    Next add the chopped apples & lemon juice to cranberry mixture. Bring mixture to a boil over medium heat, stirring frequently. Reduce heat to low, cover, and simmer for 5 minutes. Gradually stir in the granulated and brown sugar. Add butter, if using. Bring the mixture to a boil over medium heat, stirring constantly until sugar is dissolved.
  • 3
    Increase heat to medium-high and cook, stirring constantly, until the mixture comes to a full rolling boil. Stir in pectin and return to a full rolling boil. Stirring constantly, boil for exactly 1 minute. Stir in the chopped pecans. Skim off any foam, if necessary.
  • 4
    Remove jars from the hot water and fill with conserve, leaving about 1/4 inch headspace. Use a small spatula to remove any air bubbles from the conserve. With a damp paper towel, wipe any spills from jar rims and threads. Place lids on jars and process in a boiling hot water bath for 10 minutes. Remove jars to counter and let cool completely. Makes 6 to 8 half-pint jars. Note: If using pint jars, process for 15 minutes.
  • 5
    Had this on some mini tea biscuits this morning and it was delish!
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