Wednesday, November 18, 2009

Cranberry Raspberry Conserve

This recipe is inspired by Ina Garten from one she does called Cranberry Fruit conserve. I liked it but saw room to add my own touches. First I like my cranberry to be tart when served with rich foods such as Thanksgiving which is about a week away. That tartness cuts right through the rich sauces and stuff keeping the palette alive. That's a good thing while stuffing your face.

There are a couple of changes among them is the dried fruit used in the conserve. She uses raisins for cripes sakes. Raisins. Those things kindergartners stuff in their noses and who knows what else they do with the creepy little buggers. The only thing worse than a raisin in my book is a cooked one. Everyone knows that grapes are meant to be juiced and turned into wine, right!? Hence the change to dried raspberry.

A secret to jelly making, (jams and conserves too) is a good heavy pan to to avoid hot spots that might scorch your sugary goodness. Using a heavy copper pan pretty much guarantees you will have even and rapid heating. When buying copper get a stainless steel lined one so you don't have to worry about getting it "re-tinned" when a tin lining wears off.
Cranberry Raspberry Conserve
1 (12 ounce) bag fresh cranberries
1 3/4 cups sugar
1 granny smith apple, peeled, cored and chopped
1 orange, juice and grated zest
1 large lemon, juice and grated zest
3/4 cup dried Raspberry
3/4 cup walnuts coarse chopped

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 let cook for 15 more minutes. Remove from heat and add the raspberries and nuts. Pour off into jars and seal. Let cool, and serve chilled. It will store safely in the fridge for up to 2 weeks.

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