Best Fall Berry Conserve Recipes

FALL BERRY CONSERVE

Steps:

• Combine cranberries, sugar, and port in heavy large saucepan.
• Bring mixture to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; add chopped orange and grated ginger and simmer until cranberries burst and mixture thickens slightly, about 15 minutes.
• Mix in dried cherries and blueberries. Cool fall berry conserve completely. Stir in pecans and candied ginger. (Can be prepared 3 days ahead. Cover tightly and refrigerate.)

CRANBERRY CONSERVE

Steps:

• Drain liquid from strawberries into 3-quart saucepan, reserving berries. Add sugar and water, bring to boil, stirring to dissolve sugar. Add cranberries, ginger, peel and cinnamon. Return to boil; reduce heat and simmer 10 minutes, stirring occasionally. Stir in reserved strawberries. Remove from heat, cool. Spoon into jars, cover and refrigerate up to 1 month. Serve as accompaniment to hot or cold meats or poultry.

GRAPE-WALNUT CONSERVE

Steps:

• Bring 1 1/2 pounds seedless green grapes, 3/4 cup sugar, 4 wide strips orange zest, 1/4 cup raisins, 2 tablespoons lemon juice and 1/4 teaspoon kosher salt to a boil in a saucepan over medium heat. Cook, stirring constantly and mashing the grapes against the side of the pan with a wooden spoon, until the mixture coats the spoon, 20 to 25 minutes. Stir in 1/4 cup chopped walnuts. Fill sterilized jars, leaving a 1/2-inch headspace, then seal and process (see Cook's Note) for 15 minutes.

BERRY PRESERVES

Steps:

• Combine berries and sugar; let stand until juices begin to flow, about 10 minutes.
• Bring slowly to a boil, stirring until sugar dissolves.
• Add lemon juice, if using.
• Cook rapidly almost to gelling point.
• As mixture thickens, stir frequently to prevent sticking.
• Remove from heat.
• Skim foam if necessary.
• Ladle hot preserves into hot jars, leaving 1/4 inch head space.
• Adjust two-piece caps.
• Process 15 minutes in a boiling water canner.
• Yield: about 4 half pints.

BLUEBERRY CONSERVE

Steps:

• Bring water and sugar to a boil; add lemon, orange and raisins.
• Simmer 5 minutes.
• Stir in blueberries.
• Cook rapidly until thick, about 30 minutes.
• As mixture thickens, stir frequently to prevent sticking.
• Ladle hot conserve into hot sterilized jars, leaving 1/4-inch headspace.
• Adjust two-piece caps.
• Process 15 minutes in a boiling-water canner.
• Remove from boiling-water.
• Cover with dry towel.
• Let stand until caps seal.
• Allow to cool completely before moving.

FALL BERRY CONSERVE

Steps:

• combine cranberries, sugar, and Port in saucepan. bring to boil, stirring until sugar dissovles. reduce heat add orange and simmer until cranberries burst and mixture thickens, about 15 minutes. mix in dried cherries and pecans. cover tightly and refrigerate