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Apple-Cranberry Conserve


Apple-Cranberry Conserve

Apple-Cranberry Conserve

Diana Rattray
Use very fresh pecans in this apple conserve recipe; rancid nuts will ruin an otherwise delicious conserve. This conserve would make a wonderful spread for English muffins or biscuits, or serve it alongside pork or ham.


  • 3/4 cup dried cranberries
  • 3/4 cup apple juice, natural, unsweetened
  • 4 cups finely chopped Granny Smith Apples
  • 1/2 teaspoon butter, optional
  • 4 tablespoons lemon juice, fresh
  • 2 1/2 cups granulated sugar
  • 2 1/2 cups light brown sugar, packed
  • 1/2 cup finely chopped pecans
  • 1 pouch (3 ounces) liquid pectin


Combine cranberries and apple juice in a saucepan. Heat until just hot and remove from heat. Let stand for 20 to 30 minutes.

Fill a canner about half-full with water; add 6 jars and bring the water to a boil. Reduce heat to low to keep jars hot. Bring a saucepan of water just to a boil; reduce heat to low and add the jar lids. Do not boil the lids.

In a large pot, combine the apple juice and cranberry mixture, chopped apples, and lemon juice. Bring the mixture to a boil over medium heat, stirring frequently. Reduce heat to low, cover, and simmer for 5 minutes. Gradually stir in the granulated and brown sugars. Add butter, if using. Bring the mixture to a boil over medium heat, stirring constantly until sugar is dissolved. Stir in the chopped pecans.

Increase heat to medium-high and cook, stirring constantly, until the mixture comes to a full rolling boil. Stir in pectin and return to a full rolling boil. Stirring constantly, boil for exactly 1 minute. Remove from heat to a rack and let cool for 5 minutes, stirring from time to time. Skim off any foam, if necessary.

Remove jars from the hot water and fill with conserve, leaving about 1/4 inch headspace. Use a small spatula to remove any air bubbles from the conserve. With a damp paper towel, wipe any spills from jar rims and threads. Using a jar lid magnet or tongs, fit lids on the jars. Tightly screw on the jar rings. Put the jars on a rack in the canner and lower into the hot water. If necessary, add more boiling water to come at least 1 inch above the jars. Bring to a boil, cover, and boil gently for 10 minutes.

Remove to racks to cool completely. Do not invert the hot jars of conserve.
Makes 5 to 6 half-pint jars.

Note: If using pint jars, process for 15 minutes.

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