Cranberry Apple And Walnut Conserve Recipes

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CRANBERRY CONSERVE



Cranberry Conserve image

This is the best fresh cranberry recipe I have. It is very sweet and has a very attractive visual appeal.

Provided by Mary Glenn

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Yield 96

Number Of Ingredients 5

2 quarts cranberries
½ pound raisins
1 cup diced orange segments
½ cup chopped walnuts
6 cups white sugar

Steps:

  • Just cover cranberries with fresh cold water and bring to a boil, cooking until berries are soft. Add the sugar, orange pulp, and raisins, and simmer slowly until thick. Add the nut meats. Continue cooking for 5 more minutes. May be served warm or chilled.

Nutrition Facts : Calories 64.5 calories, Carbohydrate 15.8 g, Fat 0.4 g, Fiber 0.6 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 14.4 g

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.

CRANBERRY WALNUT JAM



Cranberry Walnut Jam image

I first made this a few years ago for Christmas gifts & my family hounds me every year for more! Toasting the walnuts really adds to the flavor and the little bit of crunch they give makes it a bit out of the ordinary. I found the recipe on the Kraft website but have made some modifications. Makes 6, 8-oz jars. This is very easy, so please do not be turned off by the number of steps. I wanted to be very precise about the canning and included some extra information.

Provided by CharTrev

Categories     Low Protein

Time 2h30m

Yield 6 8 OZ JARS

Number Of Ingredients 7

5 cups cranberries, washed
1 cup water
1 cup orange juice (must be 100% juice not 'orange drink')
2 -3 tablespoons orange zest
1/2 cup walnuts, chopped and toasted
4 1/2 cups sugar, set the 1/2 cup off to the side
1 (1 7/8 ounce) box Sure-Jell

Steps:

  • Wash jars and screw bands in the dishwasher on the 'hot water' or 'sterilize' cycle and heated dry cycle. Leave them in there until ready to use so they stay heated which reduces the chance of jars cracking when you add the hot jam. Alternatively you can wash them in hot, soapy water and then fill each with clean hot water to keep them warm while you are making the jam.
  • Fill a heavy bottomed stock pot or canner about half-full with water and bring to simmer.
  • Put lids in a small saucepan and bring to a 'near boil' for about 5 minutes to get them gummy for sticking. Let stand in hot water until ready to use.
  • Place cranberries, juice and water in a large saucepot. Bring to boil.
  • Reduce heat to low; add orange zest, cover and simmer 10 minutes.
  • Stir in toasted walnuts.
  • Stir pectin into the 1/2 cup sugar you set aside. Stir this into the fruit/walnut mix. This reduces clumping and it seems to mix better.
  • Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. This can take 5-10 minutes.
  • Quickly stir in the rest of the sugar.
  • Return to full rolling boil and boil hard for 1 minute, stirring constantly.
  • Remove from heat. Skim off any foam with metal spoon.
  • Time to test the jell: I like to keep a metal spoon in a glass of ice water on the counter, or you could keep one in the freezer. Put about half a spoonful of jam on it and let it cool to room temperature. If it is the consistency you want, move on to the next step. If it is too runny, you can add a bit more pectin (1/4 to 1/2 a box) and bring back up to a boil for 1 more minute before canning.
  • Carefully ladle the hot jam into the prepared jars, (a funnel would be a big help) filling to within 1/4 inch of tops.
  • Wipe jar rims and threads clean. Cover with two-piece lids. Screw bands tightly but not with all your strength.
  • Place jars on elevated rack in canner. Lower rack into canner. If you do not have a rack, simply place a tea towel in the bottom of the pot to keep the jars from rattling and lower each jar individually using your tongs or jar tongs.
  • Water must cover jars by 1 to 2 inches; add more boiling water if needed. I like to bring my teapot to a boil and then let sit on low so hot water is readily available.
  • Cover; bring water to gentle boil and set your timer for 10 minutes. (See below for other altitudes.) Do not overprocess as this can lead to runny and discolored jam.
  • Remove jars carefully with tongs or jar tongs and place upright on a towel in a place they won't be bumped to completely cool. I usually let mine sit overnight.
  • After jars cool, check seals by pressing middle of lid with finger. If the lid springs back, lid is not sealed and refrigeration is necessary.
  • According to the National Center for Home Preservation, homemade jams and jellies that have been processed in a canner for the recommended time, should retain best quality and flavor for up to one year. All home-canned foods should be stored in a cool, dark, dry place, between 50-70°F
  • Once opened, jam should be kept in the refrigerator where it is good for 1-3 months. Just watch for any signs of mold or other nasties.
  • If your walnuts were not purchased toasted, I highly recommend you take a moment to toast them yourself. Here are three ways it can be done: OVEN: Bake on a cookie sheet at 350 degrees for about 8-10 minutes, checking frequently. MICROWAVE: Spread walnuts in a single layer in a microwave safe plate. Microwave on HIGH for 5-6 minutes, stirring every 2 minutes. STOVE TOP: Cook walnuts in a dry skillet on MEDIUM HIGH heat for 3-5 minutes, stirring frequently.
  • At altitudes above 1,000 feet, increase processing time as indicated. 1,001 to 3,000 feet: Increase processing time by 5 minutes. 3,001 to 6,000 feet: Increase processing time by 10 minutes. 6,001 to 8,000 feet: Increase processing time by 15 minutes. 8,001 to 10,000 feet: Increase processing time by 20 minutes.

Nutrition Facts : Calories 730, Fat 6.6, SaturatedFat 0.6, Sodium 20.8, Carbohydrate 173.8, Fiber 5.3, Sugar 156.8, Protein 2.1

SURE.JELL® CRANBERRY WALNUT JAM



SURE.JELL® Cranberry Walnut Jam image

This SURE.JELL Cranberry Walnut Jam is a Healthy Living recipe that makes a great gift. What better use can there be for five cups of cranberries?

Provided by My Food and Family

Categories     Home

Time 2h

Yield Makes about 6 (1-cup) jars.

Number Of Ingredients 6

5 cups prepared fruit (5 cups cranberries)
2 cups water
1/2 cup chopped walnuts
1/2 tsp. butter or margarine
4-1/2 cups sugar, measured into separate bowl (See tip below.)
1 box SURE-JELL Fruit Pectin

Steps:

  • Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Place cranberries and water in large saucepan. Bring to boil. Reduce heat to low; cover and simmer 10 minutes. Pour mixture into 6- or 8-quart saucepot. Stir in walnuts.
  • Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Stir in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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.

CRANBERRY FRUIT CONSERVE



Cranberry Fruit Conserve image

Provided by Ina Garten

Categories     condiment

Time 35m

Yield 4 cups

Number Of Ingredients 7

One 12-ounce bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins
3/4 cup chopped walnuts or pecans

Steps:

  • Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

CRANBERRY APPLE CAKE



Cranberry Apple Cake image

A moist and delicious treat with a great mix of flavors. Perfect for those unused cranberries from Thanksgiving. You can use a variety of pans depending on what you have. Baking times will vary based on the pan. Two loaf pans take about an hour.

Provided by stupidmonke

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

2 eggs
1 ¾ cups brown sugar
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups chopped apples
2 cups fresh cranberries
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted-tube pan (such as Bundt®).
  • Whisk eggs, brown sugar, oil, and vanilla extract together in a bowl until smooth.
  • Sift flour, baking soda, salt, cinnamon, and nutmeg together in a separate bowl; stir into egg mixture. This is a very thick mixture so use a solid spoon to mix together. Fold in apples, cranberries, and pecans until evenly incorporated. Pour batter in the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.

Nutrition Facts : Calories 333.3 calories, Carbohydrate 43.4 g, Cholesterol 31 mg, Fat 16.8 g, Fiber 2.9 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 317.3 mg, Sugar 24 g

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!

CRANBERRY-WALNUT CONSERVE



CRANBERRY-WALNUT CONSERVE image

Categories     Sauce     Fruit

Yield Yields about 4 pints

Number Of Ingredients 8

2 quarts cranberries
2 cups water
1 quart diced peeled and cored green apples
2 large oranges, peeled, seeded and chopped
1 1/2 cups yellow raisins
2 1/2 cups brown sugar
1 tablespoon grated orange zest
2 cups chopped walnuts

Steps:

  • Put cranberries and water in a pot. Bring to a boil, reduce heat and simmer, covered, for about 5 minutes, or until the berries pop. Add the apples, oranges, raisins, sugar and zest. Cook, uncovered, over low heat for 20 to 25 minutes, stirring frequently. Remove from heat, stir in the walnuts and pour into sterilized jars. Cover tightly and let cool to room temperature. Refrigerate or freeze. PER 1/4 CUP: 140 calories, 1 protein, 27 g carbohydrate, 4 fat, saturated fat 0, 0 cholesterol, 8 sodium, 2 fiber.

CRANBERRY APPLE JAM



Cranberry Apple Jam image

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

Provided by Nadia Melkowits

Categories     Apple

Time 20m

Yield 3 cups, 60 serving(s)

Number Of Ingredients 6

1 (16 ounce) bag fresh cranberries
2 apples, peeled, cored and grated (Fuji, Gala and or or Golden Delicious)
1 cup sugar
1/2 cup orange juice
1 teaspoon grated orange zest (lemon)
1/4 teaspoon ground cinnamon

Steps:

  • In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and the rest of the ingredients cook until the cranberries start to pop (about 15 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

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.

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