CRANBERRY, APPLE AND WALNUT CONSERVE (about 12 cups)
 |
 |
1-1/2 cups water
3 cups turbine sugar such as Sugar in the Raw
one 3 inch cinnamon stick
¼ teaspoon ground allspice
three (12 ounce) bags fresh cranberries (2-1/2 pounds, about 11 cups)
3 Gala or Pink Lady apples
2 cups walnuts, toasted, cooled and broken or chopped into small pieces
2 tablespoons Apple Jack, Calvados or brandy
- Simmer water, sugar, cinnamon, allspice and half of the cranberries (about 5-1/2 cups) in a 4 to 5 quart heavy pot over medium heat, stirring occasionally, until cranberries just start to pop, about 5 minutes. Add half of remaining cranberries (about 3 cups) and simmer, stirring occasionally, 5 minutes.
- Meanwhile, peel and core the apples, then cut them into ¼ inch dice. Add them to the cranberry mixture along with the walnuts and remaining cranberries, then simmer, stirring occasionally, 5 minutes. Stir in the Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard cinnamon stick.
NOTE: Conserve can be made 1 week ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature or warm if desired before serving.
from Gourmet Holiday