Canning Recipes




Cranberry-Walnut Conserve
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
2 pounds cranberries -- rinsed, drained
3 cups water
1 orange -- seeded, chopped
2 large green apples -- cored, chopped
1 cup raisins
1 package Ball 100% Natural Fruit Jell Pectin
4 cups sugar
1 cup chopped walnuts
1/2 teaspoon coriander
1/2 teaspoon allspice

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Combine cranberries and water in a large saucepot. Cook cranberries until
they pop. Drain, reserving the liquid. Purée cranberries. Combine
cranberry purée, reserved liquid, orange, apples and raisins. Cook
mixture 10 minutes.

Stir in pectin. Bring mixture to a rolling boil. Add sugar, stirring to
dissolve. Stir in walnuts and spices. Return mixture to a rolling boil.
Boil hard for 1 minute, stirring frequently.

Carefully ladle hot conserve into hot jars, leaving 1/4-inch headspace.
Wipe jar rim clean. Place lid on jar with sealing compound next to glass.
Screw band down evenly and firmly just until a point of resistance is met
-- fingertip tight.

Process 15 minutes in a boiling-water canner. At elevations higher than
1,000 feet, boil 2 additional minutes for each additional 1,000 feet
elevation.

This recipe yields about eight 12-ounce jars.





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