CRANBERRY, APPLE AND WALNUT CONSERVE

CRANBERRY, APPLE AND WALNUT CONSERVE (about 12 cups)

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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


  1. 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.
  1. 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

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