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Cranberry-Walnut Conserve


Recipe Ingredients

2 lbs 908g / 32ozCranberries - rinsed, drained
3 cups 711mlWater
1   Orange - seeded, chopped
2   Green apples - cored, chopped (large)
1 cup 160g / 5.6ozRaisins
1   Ball 100% Natural Fruit Jell Pectin
4 cups 792g / 27ozSugar
1 cup 146g / 5.1ozChopped walnuts
1/2 teaspoon 2.5mlCoriander
1/2 teaspoon 2.5mlAllspice

Recipe Instructions

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Combine cranberries and water in a large saucepot. Cook cranberries until they pop. Drain, reserving the liquid. Puree cranberries. Combine cranberry puree, reserved liquid, orange, apples and raisins. Cook mixture 10 minutes.

Stir in pectin. Bring mixture to a rolling boil. Add sugar, stirring to dissolve. Stir in walnuts and spices. Return mixture to a rolling boil. Boil hard for 1 minute, stirring frequently.

Carefully ladle hot conserve into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about eight 12-ounce jars.

Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/

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