Cranberry, Apple, and Walnut Conserve |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Cooks' note: Conserve can be made 1 week ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature or warm if desired.
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