Apple Cranberry Conserve

Name: Apple Cranberry Conserve
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 to 9 jelly jars -- half pints
Cuisine: American
Ingredients: 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

By Kim Biegacki
@pistachyoo

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:
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.

Rating:

★★★★★ 3 votes5

Comments:

17 Comments

Serves:

8 to 9 jelly jars -- half pints

Prep:

25 Min

Cook:

30 Min

Method:

Canning/Preserving

Ingredients

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
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How to Make Apple Cranberry Conserve

Step-by-Step

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.
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.
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.
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.
Had this on some mini tea biscuits this morning and it was delish!