CRANBERRY, RASPBERRY, PECAN CONSERVE
Provided by Cathy Barrow
Categories side dish
Time 1h30m
Yield 4 half pints or 2 pints
Number Of Ingredients 6
Steps:
- In a skillet, toast pecans over medium heat, shaking pan to avoid burning. In about 8 minutes, nuts will become fragrant and smell toasty; remove from heat and chop.
- In a large heavy pot, bring cranberries, raspberries, sugar, lemon juice and zest to a boil. Remove from heat, pour into a ceramic or glass bowl, then cover and refrigerate overnight. If not canning, add pecans and serve.
- If canning, put a rack in a large stockpot or line the pot with a folded kitchen towel. Fill with water and bring to a boil. Add 4 half-pint canning jars or two pint-size canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. Alternatively, sterilize the jars by running them through a dishwasher cycle, leaving them there until ready to fill.
- Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off the heat and add the lids to soften their rubber gaskets. Rings and lids may be left in the water until jars are filled.
- Strain the cranberry raspberry mixture through a sieve over a heavy pot, then place the strainer in a bowl to catch any additional syrup. Reserve the fruit solids.
- Bring liquid to a boil. When syrup reaches 220 degrees, or an active boil that cannot be stirred down, add back the fruit and any juices that have accumulated.
- Bring the mixture back to a hard boil, stirring constantly. Add the pecans, and then cook until the conserve is at a boil that cannot be stirred down and has thickened to a jammy consistency.
- Remove the jars from the pot. Ladle hot conserve into the hot jars, leaving 1/2-inch head space.
- Wipe jar rims with a damp towel. Place lids on jars, screw on rings and lower jars back into the pot of boiling water. Return to a full boil and boil the jars for 15 minutes for half pints, 20 minutes for pints. Transfer jars to a folded towel and allow to cool for 12 hours; you should hear jars ping as they seal.
- Once cool, test seals by removing rings and lifting jars by the flat lid. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time jars are processed. To reprocess, reheat conserve to boiling, then continue as before.
Nutrition Facts : @context http, Calories 1078, UnsaturatedFat 33 grams, Carbohydrate 191 grams, Fat 38 grams, Fiber 30 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 7 milligrams, Sugar 153 grams
CRANBERRY FRUIT CONSERVE
Steps:
- Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.
PEAR CRANBERRY CONSERVE
This makes a nice sweet mix to have on your toast or to mix into your oatmeal. You can also use this to make a vinaigrette. Use 1/4 cup of this mix, 2 tbsp golden balsamic vinegar and 1 tbsp olive oil - spread over greens. Recipe Source: BHG Canning Book (I changed it a bit)
Provided by Ceezie
Categories Pears
Time 45m
Yield 7 half pints
Number Of Ingredients 8
Steps:
- In a 6 qt saucepan combine pears, cranberries, sugar, water, lemon juice, orange peel, cinnamon and allspice. Bring to a boil over medium high heat, stirring until sugar dissolves. Boil gently, stirring frequently, for 20-25 min or until the mixture is thickened and sheets off a metal spoon. (Dip a metal spoon in the boiling mixture and it will slide off in sheets rather then dip off - if its the right consistency).
- Ladle hot mixture into jars, leaving 1/2 inch head space. Wipe off rims and adjust lids till finger tight.
- Process jars in a water bath canner for 10 minutes.
Nutrition Facts : Calories 543.3, Fat 0.2, Sodium 4.3, Carbohydrate 141.2, Fiber 7, Sugar 128.2, Protein 0.8
PEAR CRANBERRY SAUCE
We don't care for regular cranberry sauce, so I usually perk it up with other fruit. This pear version is the one my family requests most often. It's sweet, tangy and a beautiful ruby-red color. Since it keeps well in the refrigerator, I often make it in advance.
Provided by Taste of Home
Time 30m
Yield about 2 cups.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the pears, water, ginger and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the cranberries have popped and sauce is slightly thickened, stirring several items. , Discard cinnamon sticks. Mash sauce if desired. Cool. Cover and refrigerate until serving.
Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 3g fiber), Protein 0 protein.
CRANBERRY-PORT CONSERVE
Categories Condiment/Spread Fruit Nut Thanksgiving Low Sodium Wheat/Gluten-Free Cranberry Currant Orange Walnut Port Fall Winter Bon Appétit
Yield 3 Cups
Number Of Ingredients 6
Steps:
- Combine cranberries, sugar and Port in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; add chopped orange and simmer until cranberries burst and mixture thickens slightly, about 15 minutes. Mix in dried currants. Cool cranberry conserve completely. Stir in chopped walnuts. (Cranberry conserve can be prepared 3 days ahead. Cover tightly and refrigerate.)
CRANBERRY, APPLE, AND WALNUT CONSERVE
Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar imparts subtle caramel undertones.
Categories Condiment/Spread Sauce Fruit Nut Christmas Thanksgiving Quick & Easy Cranberry Apple Walnut Fall Winter Gourmet
Yield Makes about 12 cups
Number Of Ingredients 8
Steps:
- Simmer water, sugar, cinnamon stick, allspice, and half of cranberries (about 5 1/2 cups) in a 4- to 5-quart heavy pot over moderate 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 apples, then cut into 1/4-inch dice. Add to cranberry mixture along with walnuts and remaining cranberries, then simmer, stirring occasionally, 5 minutes. Stir in Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard cinnamon stick.
BAKED BRIE WITH PEAR, CRANBERRY & WALNUT CONSERVE RECIPE - (4.7/5)
Provided by sesimneal
Number Of Ingredients 12
Steps:
- To make the conserve: 1. Heat the butter in a heavy pan over medium heat until it begins to foam 2. Add the pears and cook stirring for 2 - 3 minutes, until the pear is tender 3. Stir in the brown sugar, dried cranberries, walnuts and spices 4. Continue cooking for 10 minutes, then set aside and cool to room temperature To make the brie: 1. Put Brie on a work surface and with a 2-inch round cutter cut out 10 rounds 2. On a lightly floured surface unfold 1 pastry sheet (do not roll out pastry) and with a 2 1/4-inch round cutter cut out 10 rounds 3. Unfold remaining 3 pastry sheets and with a 5-inch round cutter cut out 10 rounds 4. On cleaned work surface arrange 1 large pastry round and brush top with some egg. Center 1 cheese round on pastry and wrap pastry up over cheese to form a 3/4-inch border on top of cheese. Brush border with some remaining egg and top with 1 small pastry round, pressing edges of dough together gently but firmly to seal. Brush round with some remaining egg and chill on a baking sheet. Make more wrapped Brie with remaining pastry and cheese rounds in same manner. Chill each wrapped Brie, uncovered, at least 30 minutes 5. Preheat oven to 425 F. and lightly grease a baking sheet. 6. Bake Brie on baking sheet in middle of oven 15 minutes, or until puffed and golden. 7. Cool Brie on baking sheet on a rack about 10 minutes before serving. Serve warm * Chef Phil likes to serve the brie on a bed of frisèe with a spoonful of the conserve. The bitter frisèe provides a nice contrast of flavors with the creamy and buttery brie. The conserve can be made ahead, cooled and refrigerated up to a week. Allow to come to room temperature before serving.
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