Carondelet Kitchen Cranberry Conserve

Ingredients:

• 12-ounce bag of fresh cranberries
• 1 cup of Calvados (*)
• 1 ¾ cups of sugar
• 1 granny smith apple
• 1 zest and juice of a lemon
• 1 zest and juice of an orange
• ¾ raisins
• ¾ pecans

 
(*) If you wish a non-alcoholic version, you can use water or apple cider.
 
Putting it Together:

1. Cook the cranberries over low heat with the Calvados and sugar.  The mixture will bubble once the cranberries start to burst and release their fruit.  Cut and dice the apple and zest and juice the lemon and orange while the mixture is cooking. 
   
2. Once the cranberries start to burst, add the apple and zest and juice.  Cook and stir occasionally for 15 minutes.  Remove from the heat and add the raisins and pecans.  Let cool and place into an air-tight container.  Cool the mixture overnight for most flavor.
   

 
Lessons Learned:
Our attempt to can this conserve was met with mixed reviews since the mix gels in the cooling process.  If you won’t need an entire batch, I would recommend you half the recipe.

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