A conserve differs from a preserve or jam because it has the consistency of a chunky relish and includes dried fruit and nuts. This features dried apricots and slivered almonds. The almonds soften at the finish but still retain a bit of texture that surprises and delights. What a wild idea! I love cranberries but dislike when they are overly sweetened in sauces or baked goods. This seasonal superfood should be enjoyed for its tartness!
This recipe is still loaded with sugar, don’t misunderstand me. But it incorporates whole orange including all the pith and peel, giving it a wonderful bite of bitterness like a marmalade. Granny Smith apple also add some tartness.
Traditionally this conserve would be a relish condiment for chicken, ham, holiday turkey, pork roast, salmon. We are vegetarians and love it with cheese.
The original recipe is from “Food in Jars” by Marisa McClellan. This is a small batch cookbook but I never understood the notion of making a huge kitchen mess for a small batch. 🤣 I multiplied this by 6 in very large, deep soup pot. I did have to prolong the cooking time and watch a bit longer for the desired consistency at the finish. I did not experience any quality degradation for having multiplied the recipe. I used fresh squeezed orange juice with all the pulp, naval oranges, organic cranberries, and organic, no sulfur dried apricots. Only the best!!!
The measurements are uncanny for their accuracy, but I used a digital scale for the cranberries and almonds to be sure.
Makes 5 half pints
3 cups/300g fresh cranberries
1 cup/240 ml orange juice
1 whole orange, finely chopped
1 Granny Smith or other tart apple, peeled, cored, minced
12 dried apricot, chopped
1/2 cup/120ml honey
2 cups/400g granulated sugar
1/2 cup/70g slivered almonds
1/2 teaspoon ground ginger
Combine the cranberries, orange juice, and chopped orange in a large pot. Bring to a simmer over medium high heat until
the berries begin to pop. Maybe 10-15 minutes, depending on how you have multiplied the recipe.
Add the chopped apple, apricots, honey, and sugar and increase the heat to high. Cook for about 20-25 minutes until the orange rind is tender and the mixture has fully thickened. When it has reached a thick, spreadable consistency, remove from heat and stir in the slivered almonds and ginger.
Ladle into sterilized jars, leave 1/2 inch headspace. Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.