Apple Cranberry Conserve
I found this recipe at:
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.
1 cdried cranberries
1 capple juice, natural, unsweetened
4 1/2 cfinely chopped granny smith apples
1 Tbspbutter, optional
4 Tbsplemon juice
1 3/4 cgranulated sugar
1 3/4 clight brown sugar, packed
3/4 cfinely chopped pecans
1 pkgpouch (3 ounces) liquid pectin
How to Make Apple Cranberry Conserve
- 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.
- 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.