I have been posting the canned goods I’ve been making to give as gifts this holiday season. This particular recipe is not a gift. It’s too good, I am going to hoard it all for myself. But it would make a wonderful holiday gift, and the taste can only be described as “Christmas in a jar”. It is cranberry conserve, and while it’s best use is spooned over poultry, I am not above stirring it into yogurt, spreading it on toast, or eating it right out of the jar.
Conserve is a fruit preserve that includes nuts and dried fruits as well as fresh. It sounds like an odd mix, but I promise it is oh, so right. In this conserve I used pecans and dried apricots, but walnuts and raisins would be good, too.
This recipe is perfect for canning, and uses the boiling water bath method. It yields approximately 8 1/2 pint jars.
- 1 orange, seeds removed and chopped
- 3 C. water
- 6 C. fresh cranberries
- 3 C. granulated sugar
- 1 C. brown sugar
- 1 C. dried apricots, roughly chopped
- 1 C. pecans, chopped
If you are canning this recipe, assemble your canning supplies and begin to heat your lids and jars right when you start the recipe. Everything will be ready at the same time this way.
Step 1: Chop the orange into small pieces, leaving the peel on. In a stainless steel pot, combine the oranges and water. Bring to a boil, then reduce the heat and simmer, partially covered, for 5 minutes.
Step 3: If the gel is important to you, remove the conserve from the heat and test the gel. If it is not set enough for you, return to the heat and boil for another 5 minutes. If not (it wasn’t important to me), remove it from the heat and stir in the chopped pecans. Ladle it into hot jars.