Apple Cranberry Preserves

You know, I never was really a fan of cranberries until Bountiful Baskets. But then they started showing up in baskets and hostess packs, and I figured I really ought to start trying to find a way to make them more palatable. A couple of years ago I came across a recipe for a Pear and Cranberry Conserve, which was super tasty. It also came with a recipe to make a pretty amazing salad dressing. Anyway, I make it around the holidays, but this year I decided to switch it up and use apples instead of pears (confession: no pears in the house, but plenty of apples). Without further ado – here’s the recipe!

Apple Cranberry Preserves

Makes 9 half-pints or 4 pints + 1 half-pint

Apple Cranberry Preserves

Ingredients

  • ~3 lbs apples
  • 16 oz cranberries, fresh or frozen
  • 4 cups sugar
  • 1 1/4 cups water
  • Zest of 1 lime
  • Juice of 1 lime
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground allspice

Instructions

  1. Peel, core, and chop apples.
  2. In a heavy saucepan, combine apples, cranberries, sugar, water, lime zest, lime juice, cinnamon, and allspice.
  3. Bring to boiling, stirring until sugar dissolves completely. Continue boiling gently until mixture is thickened and sheets off of a spoon, 20-25 minutes.
  4. Ladle into hot, sterilized canning jars. Leave 1/2-inch headspace.
  5. Wipe jar rims. Adjust lids.
  6. Process in a boiling water bath 15 minutes for half-pints, 20 minutes for pints.
  7. Remove jars from canner. Cool on wire rack.

Apple Cranberry Vinaigrette

Ingredients

  • 1/4 cup Apple Cranberry Preserves
  • 2 tbsp white wine vinegar
  • 1 tbsp extra virgin olive oil

Instructions

  1. Whisk together.
  2. Serve over mixed greens.

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