Christmas Conserve
Submitted by girl
A vibrant Christmas conserve with cranberries, whole oranges, pineapple, and dried apricots cooked into a chunky, jewel-toned spread. Jar it up for holiday gifting or slather on toast all season long.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis conserve is what happens when cranberry sauce gets dressed up for the holidays.
Whole cranberries, unpeeled oranges (yes, rind and all), crushed pineapple, and dried apricots get simmered together until they break down into a thick, chunky, ruby-and-gold spread that tastes like Christmas morning smells.
The pectin sets it just enough to hold its shape on a spoon without turning it into jelly.
Spread it on warm biscuits, spoon it over cream cheese for a quick appetizer, or jar it up with a ribbon for the kind of homemade gift that actually gets eaten.
Kitchen Tips
- Use the whole orange, peel included. The rind adds a bitter-sweet depth and gorgeous flecks of color throughout the conserve.
- Crush some cranberries with a potato masher while cooking. This releases their pectin and helps the conserve thicken naturally.
- Skim the foam before ladling into jars. It’s cosmetic, not dangerous, but nobody wants cloudy conserve.
Variations
- Spiced conserve: Add a cinnamon stick and a few whole cloves while simmering for warm holiday spice notes.
- Nutty version: Stir in a cup of chopped pecans or walnuts after removing from heat for crunch.
Ingredients
Directions
In saucepan, combine cranberries, finely chopped oranges, undrained pineapple, crushing some of the cranberries with potato masher; cook over medium heat for 15 min.
Stir in finely chopped apricots and pectin crystals; bring to full rolling boil over high heat.
Stir in sugar.
Bring to full rolling boil over high heat; boil for 1½ minutes.
Remove from heat; stir and skim off foam.
Ladle into sterilized jars, leaving ¼ inch headspace.
Process in boiling water bath for 5 minutes.
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