Best Apple Conserve Recipes

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CRANBERRY, APPLE, AND WALNUT CONSERVE



Cranberry, Apple, and Walnut Conserve image

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

1 1/2 cups water
3 cups turbinado sugar such as Sugar in the Raw
1 (3-inch) cinnamon stick
1/4 teaspoon ground allspice
3 (12-oz) bags fresh cranberries (2 1/4 lb; about 11 cups)
3 Gala or Pink Lady apples
2 cups walnuts (6 oz), toasted, cooled, and broken into small pieces
2 tablespoons Calvados or brandy

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.

APPLE PEAR & WALNUT CONSERVE



Apple Pear & Walnut Conserve image

Fruit and walnuts pair beautifully in this homemade spread. It's wonderful on toast, pound cake...even scoops of vanilla ice cream.

Provided by Taste of Home

Time 40m

Yield 8 half-pints.

Number Of Ingredients 8

4 cups finely chopped peeled tart apples
4 cups finely chopped peeled ripe pears
3 clementines, peeled and chopped
1/2 cup lemon juice
2 packages (1-3/4 ounces each) powdered fruit pectin
6 cups sugar
1/2 teaspoon ground cinnamon
1 cup chopped walnuts, toasted

Steps:

  • In a Dutch oven over medium-high heat, bring apples, pears, clementines and lemon juice to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes or until fruit is tender, stirring occasionally., Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar and cinnamon; return to bring to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Stir in walnuts. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool. ,

Nutrition Facts : Calories 95 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.

APPLE-WALNUT MAPLE CONSERVE



Apple-Walnut Maple Conserve image

Versatile and delicious, this conserve reminds me of a warm cozy kitchen; you'll love every bite. I warm the conserve and pour it over vanilla ice cream as a dessert, and it's great as a topping over French toast, biscuits or even pork roast. Be sure to make more than one batch so you can give it as gifts during the holidays.-Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Time 1h5m

Yield 11 half-pints.

Number Of Ingredients 7

12 cups chopped peeled Granny Smith apples (about 6 pounds)
4 cups sugar
2 cups packed brown sugar
1 cup maple syrup
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
2 cups finely chopped walnuts, toasted

Steps:

  • In a stockpot, combine apples, sugars, maple syrup, cinnamon and pie spice; bring to a boil. Cook, uncovered, 20-30 minutes or until apples are tender and mixture is slightly thickened. Stir in walnuts. Return to a boil; cook and stir 5 minutes longer., Carefully ladle hot mixture into 11 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.

APPLE CRANBERRY CONSERVE



Apple Cranberry Conserve image

Just made this last night and it is easy to make and absolutely beautiful. I love the pecans and cranberries, so I added a little more and reduced the sugar by a cup. I am looking forward to trying this on a pork chop recipe that I have and see how it turns out. I will let you know. I found this recipe...

Provided by Kimberly Biegacki

Categories     Fruit Sauces

Time 55m

Number Of Ingredients 9

1 c dried cranberries
1 c apple juice, natural, unsweetened
4 1/2 c finely chopped granny smith apples
1 Tbsp butter, optional
4 Tbsp lemon juice
1 3/4 c granulated sugar
1 3/4 c light brown sugar, packed
3/4 c finely chopped pecans
1 pkg pouch (3 ounces) liquid pectin

Steps:

  • 1. Combine cranberries & apple juice in a large pan; Heat until just hot then remove from heat. Let stand for 20 to 30 minutes. Meanwhile prepare your jelly jars in hot water canner.
  • 2. Next add the chopped apples & lemon juice to cranberry mixture. Bring 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 sugar. Add butter, if using. Bring the mixture to a boil over medium heat, stirring constantly until sugar is dissolved.
  • 3. 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. Stir in the chopped pecans. Skim off any foam, if necessary.
  • 4. 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. Place lids on jars and process in a boiling hot water bath for 10 minutes. Remove jars to counter and let cool completely. Makes 6 to 8 half-pint jars. Note: If using pint jars, process for 15 minutes.
  • 5. Had this on some mini tea biscuits this morning and it was delish!

SPICED CRAN-APPLE AND GRAPE CONSERVE



Spiced Cran-Apple and Grape Conserve image

Faced with an abundance of grapes from my garden, I wound up using them in various ways. This conserve was an afterthought, but I received so many great compliments from family and friends that I made sure to write down the recipe. I served it with crackers and Brie cheese, but it would be great with pork, chicken, ham and cheesecake, too. -Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Time 2h5m

Yield 10 half-pints.

Number Of Ingredients 9

6 whole cloves
6 whole allspice berries
8 cups seedless red grapes
6 cups sugar
4 medium tart apples, peeled and chopped (about 4 cups)
4 cups coarsely chopped fresh cranberries
3 tablespoons lemon juice plus enough water to equal 1 cup
1-1/2 teaspoons ground cinnamon
1 medium tart apple, peeled and shredded (about 1 cup)

Steps:

  • Make a spice bag by placing cloves and allspice berries on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string., In a stockpot, combine next six ingredients. Add spice bag. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, about 45 minutes. Add shredded apple; simmer until thickened, 35-45 minutes longer (mixture will thicken more after cooling). Discard spice bag., Carefully ladle hot mixture into 10 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , In batches, place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 77 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.

ALMOND PORK TENDERLOIN WITH DRIED CRANBERRY-APPLE CONSERVE



Almond Pork Tenderloin With Dried Cranberry-Apple Conserve image

A great Cooking Light recipe. Was enjoyed by my bf ... who doesn't like pork!! :). I used "Panko" (which is Japanese breacrumbs).

Provided by Redsie

Categories     Pork

Time 55m

Yield 8 serving(s)

Number Of Ingredients 20

2 (1 lb) pork tenderloin
2 cups breadcrumbs
1 tablespoon sliced almonds, finely chopped
1 tablespoon dried rosemary
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
2 large egg whites, lightly beaten
cooking spray
2 cups dried sweetened cranberries
1 1/2 cups boiling water
1/3 cup diced dried apple
1/3 cup raisins
1 tablespoon minced crystallized ginger
1/3 cup white wine vinegar
3 tablespoons sugar
1/8 teaspoon ground red pepper
1 dash ground allspice
1 dash ground cinnamon
1 dash ground ginger
1/4 cup strawberry jam or 1/4 cup raspberry jam

Steps:

  • Conserve:.
  • Combine the first 5 ingredients, cover and let stand 30 minutes.
  • Combine vinegar and next 5 ingredients in a small saucepan, and bring to a boil, stirring mixture frequently. Add the fruit mixture. Bring to a boil; reduce heat, and simmer for 5 minutes. Stir in jam. Remove from heat, and cool to room temperature.
  • Meat:.
  • Preheat oven to 425°F.
  • Trim fat from pork. Combine breadcrumbs and next 4 ingredients in a shallow dish. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest part of pork. Bake at 425F for 30 minutes or until thermometer registers 160 (slightly pink).
  • Cover with foil, let stand 10 minutes.
  • Cut into 1/4 inch slices.
  • Serve pork with Conserve.

Nutrition Facts : Calories 447.2, Fat 8.5, SaturatedFat 2.5, Cholesterol 74.8, Sodium 422.6, Carbohydrate 66.2, Fiber 4, Sugar 38.3, Protein 28.3

APPLE CRANBERRY CONSERVE



Apple Cranberry Conserve image

Make and share this Apple Cranberry Conserve recipe from Food.com.

Provided by Diana Adcock

Categories     Spreads

Time 55m

Yield 5 half pints

Number Of Ingredients 7

3 cups finely chopped apples (peeled and cored)
4 cups chopped fresh cranberries
2 and 1/2 cups brown sugar
1 cup water
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts

Steps:

  • Combine apples, cranberries, sugar and water in a large stainless steel or enamel stockpot.
  • Bring to a boil, stirring frequently.
  • Boil gently for 15 minutes.
  • Stir in cinnamon, nutmeg and walnuts.
  • Cook for 5 minutes more.
  • Ladle into clean, hot jars, leaving 1/4 inch head space.
  • Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.
  • Adjust times for higher altitudes.

Nutrition Facts : Calories 151.7, Fat 7.9, SaturatedFat 0.8, Sodium 3.5, Carbohydrate 21.5, Fiber 6.2, Sugar 11.2, Protein 2.3

APPLE PEAR & WALNUT CONSERVE RECIPE



Apple Pear & Walnut Conserve Recipe image

How to make Apple Pear & Walnut Conserve Recipe

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients
4 cups finely chopped peeled tart apples
4 cups finely chopped peeled ripe pears
3 clementines, peeled and chopped
1/2 cup lemon juice
2 packages (1-3/4 ounces each) powdered fruit pectin
6 cups sugar
1/2 teaspoon ground cinnamon
1 cup chopped walnuts, toasted

Steps:

  • In a Dutch oven over medium-high heat, bring the apples, pears, clementines and lemon juice to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes or until fruit is tender, stirring occasionally.
  • Stir in pectin. Bring to a boil over high heat, stirring constantly. Stir in sugar and cinnamon; bring to a full rolling boil. Boil for 1 minute, stirring constantly.
  • Remove from the heat; skim off foam. Stir in walnuts. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 8 half-pints.

APPLE-WALNUT MAPLE CONSERVE RECIPE



Apple-Walnut Maple Conserve Recipe image

Versatile and delicious, this conserve reminds me of a warm cozy kitchen; you'll love every bite. I warm the conserve and pour it over vanilla ice cream as a dessert, and it's great as a topping over French toast, biscuits or even pork roast. Be sure to make more than one batch so you can give it as gifts during the holidays.-Paula Marchesi, Lenhartsville, Pennsylvania

Provided by @MakeItYours

Number Of Ingredients 7

12 c.chopped peeled Granny Smith apples
4 c sugar
2 c. packed br. sugar
1 c maple syrup
1 tsp gr cinnamon
1 tsp pumpkin pie spice
2 c finely chopped walnuts toasted

Steps:

  • In a stockpot, combine apples, sugars, maple syrup, cinnamon and pie spice; bring to a boil. Cook, uncovered, 20-30 minutes or until apples are tender and mixture is slightly thickened. Stir in walnuts. Return to a boil; cook and stir 5 minutes longer.
  • Carefully ladle hot mixture into 11 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
  • Yield: 11 half-pints.
  • Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
  • Originally published as Apple-Walnut Maple Conserve in Country Woman
  • August/September 2014
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APPLE CONSERVE



Apple Conserve image

Yield 3 cups

Number Of Ingredients 9

1 1/2 pounds apples, peeled and sliced
1 cup raisins
1/2 cup lemon, sliced
1 cup sugar
1/4 teaspoon cinnamon
1/2 teaspoon ground nutmeg (fresh)
ground cloves
1 cup chopped nuts
1/2 teaspoon salt

Steps:

  • Combine apples, raisins, lemons, sugar, cinnamon, nutmeg, salt, pinch of cloves, and 1 cup water in large saucepan. Bring to boil; reduce heat and simmer for 2 hours, stirring occasionally. Remove from heat and stir in nuts. Serve warm or cold. Author's note: May also add fresh sliced and peeled pears.

Nutrition Facts : Nutritional Facts Serves

APPLE PIE CONSERVE



Apple Pie Conserve image

Make and share this Apple Pie Conserve recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Protein

Time 2h40m

Yield 6 half-pint jars

Number Of Ingredients 10

1 cup apple juice
1/2 cup golden raisin
3 cups cored peeled finely chopped granny smith apples
1/4 cup strained fresh lemon juice
4 cups sugar
1 1/4 cups firmly packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon unsalted butter
1 (3 ounce) package liquid pectin

Steps:

  • In a bowl, combine apple juice and raisins; let stand for 1 hour to plump the raisins.
  • In an 8-quart pan, combine the apples and lemon juice, stirring until the apples are well coated; stir in the raisin mixture.
  • In a bowl, combine the sugar, brown sugar, cinnamon, and nutmeg until blended.
  • Stir the sugar mixture into the apple mixture; add in the butter.
  • Over med-low heat, heat the apple mixture, stirring constantly, until the sugar is dissolved.
  • Increase heat to med-high and bring the mixture to a boil; decrease heat and simmer, stirring constantly, for 3 minutes.
  • Increase heat to med-high and bring mixture to a full rolling boil, stirring constantly.
  • Stir in the pectin; return to a full rolling boil, stirring constantly.
  • Boil, stirring constantly, 1 minute.
  • Remove pan from heat; skim off any foam.
  • To prevent floating fruit, allow conserve to cool for 5 minutes before filling jars.
  • Gently stir conserve to distribute fruit.
  • Ladle the conserve into hot jars, leaving ¼ inch headspace.
  • Wipe the jar rims and threads with a clean, damp cloth.
  • Cover with hot lids and apply screw rings.
  • Process half-pint jars in a 200° water bath for 10 minutes, pint jars for 15 minutes.

Nutrition Facts : Calories 785.6, Fat 0.6, SaturatedFat 0.3, Cholesterol 0.8, Sodium 21.4, Carbohydrate 202.5, Fiber 2.6, Sugar 195.7, Protein 0.7

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