This Cranberry Conserve recipe from Ball Fresh Preserving is refreshingly simple – in ingredients and in the mechanics of it – and so delicious! I had one jar that wouldn’t fit into my stock pot I was using for a water bath canner, and we enjoyed some of the conserve on slices of sharp cheddar. The combination of sweet & tart & sharp was amazing. I can not wait to serve it on cheese boards for our holiday gatherings! It doesn’t take long to chop up the oranges (I did a double batch, which worked well!) so you can skip the loud kitchen appliances, put on your favorite Christmas tunes and put your favorite knife to work while your home fills with the glorious aromas of this cranberry conserve. Also, I chose golden raisins…as they helped to maintain a lighter, brighter hue. The nuts are optional…and if you’re planning to gift these, you might want to skip them for allergen reasons. You will want to have a little extra…to enjoy with some cheese or crackers while your water bath canner does its job!
Yield: 4 Half-Pint Jars
Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover the canner, and bring water to a rolling boil. Process half-pint jars for 15 minutes. Turn off the heat and remove the cover. Let jars cool for 5 minutes. Remove jars from the canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
If you want to add a little more depth to this conserve, you could add 1/2 cup of chopped walnuts during the last 5 minutes of cooking when the conserve is almost gelled. If there’s concern about nut allergies, you may want to avoid adding the walnuts. The conserve tastes just as great without them.