SMALL-BATCH BRANDIED CRANBERRY CONSERVE (CANNING)
Serve with roasted meats and game, or with baked Brie. A great holiday gift, using fresh or frozen cranberries. Nuts are optional, or substitute another type, like pine nuts. From "The Complete Book of Small-Batch Preserving".
Provided by zeldaz51
Categories Berries
Time 40m
Yield 3 1/2 cups
Number Of Ingredients 9
Steps:
- Finely chop orange, peel and all, in a food processor (remove nay seeds first). Combine with cinnamon stick, cloves, water and lemon juice in a medium non-reactive saucepan. Bring to a boil on medium-high heat, reduce heat, cover, and simmer gently for 10 minutes. Remove cinnamon and cloves.
- Add cranberries and sugar. Return to a boil, reduce heat, sand simmer, uncovered and stirring frequently, until berries pop and mixture forms a light gel, about 5 minutes. Remove from heat and cool slightly, then stir in brandy and almonds.
- Ladle into hot half-pint jars and process for 10 minutes in a boiling water bath.
Nutrition Facts : Calories 497.6, Fat 4.3, SaturatedFat 0.4, Sodium 8.3, Carbohydrate 102.5, Fiber 6.2, Sugar 92, Protein 2.4
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