Great-Aunt Tabitha's Spiced Cranberry And Walnut Conserve

Name: Great-Aunt Tabitha's Spiced Cranberry and Walnut Conserve (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 30 min
Yield: About 2 cups
Cuisine: Holiday
Ingredients: 16 oz Fresh, organic cranberries; 1/4 cup Freshly squeezed orange juice; 2 tbsp Ruby Port wine; 1 Orange-zest, finely grated; 1 cup Raw cane sugar; 2 tbsp Local honey; 1/2 cup Black walnut pieces, toasted; 3/4 tsp Ceylon cinnamon, ground; 1/4 tsp Whole cloves, freshly ground; Pinch Freshly grated nutmeg; 1/8 tsp Cardamom, ground

⏱1h 30m

👥About 2 cups

🔥150 cal

Medium

🍽️Holiday

🥗Vegetarian

A luxurious conserve crafted with premium ingredients and a slow-simmering technique for intense flavor and a beautiful texture. Uses port wine and black walnuts.

16 oz Fresh, organic cranberries

1/4 cup Freshly squeezed orange juice

2 tbsp Ruby Port wine

1 Orange-zest, finely grated

1 cup Raw cane sugar

See all 11 ingredients ↓

(0 reviews)

⏱1h 30m

👥About 2 cups

🔥150 cal

Medium

🍽️Holiday

🥗Vegetarian

A luxurious conserve crafted with premium ingredients and a slow-simmering technique for intense flavor and a beautiful texture. Uses port wine and black walnuts.

#Holiday #Condiment #Cranberry #Walnut #Conserve #Artisanal #Port Wine

Instructions

Combine all Cranberries, Fruit & Juice, and Sweeteners ingredients in a heavy-bottomed saucepan.
Bring to a gentle simmer over medium-low heat. Cook slowly for 30-40 minutes, stirring frequently, until cranberries have burst and the mixture has thickened to a jam-like consistency. Avoid high heat to prevent scorching.
Remove from heat and stir in the Spices and toasted Black walnut pieces. Let cool slightly.
Transfer to sterilized jars while still warm. Process in a boiling water bath for 10 minutes to ensure a proper seal (optional, but recommended for long-term storage).
Let cool completely before storing in a cool, dark place. The conserve will thicken further as it cools.

Ingredients

Cranberries
16 oz 450 g Fresh, organic cranberries
Fruit & Juice
1/4 cup 60 mL Freshly squeezed orange juice
2 tbsp 30 mL Ruby Port wine
1 1 Orange-zest, finely grated
Sweeteners
1 cup 200 g Raw cane sugar
2 tbsp 30 mL Local honey
Nuts
1/2 cup 60 g Black walnut pieces, toasted
Spices
3/4 tsp 3.75 mL Ceylon cinnamon, ground
1/4 tsp 1.25 mL Whole cloves, freshly ground
Pinch Pinch Freshly grated nutmeg
1/8 tsp 0.625 mL Cardamom, ground

Equipment

Heavy-bottomed saucepan
Wooden spoon
Sterilized jars
Boiling water bath canner (optional)
Airtight container

Instructions

Combine all Cranberries, Fruit & Juice, and Sweeteners ingredients in a heavy-bottomed saucepan.
Bring to a gentle simmer over medium-low heat. Cook slowly for 30-40 minutes, stirring frequently, until cranberries have burst and the mixture has thickened to a jam-like consistency. Avoid high heat to prevent scorching.
Remove from heat and stir in the Spices and toasted Black walnut pieces. Let cool slightly.
Transfer to sterilized jars while still warm. Process in a boiling water bath for 10 minutes to ensure a proper seal (optional, but recommended for long-term storage).
Let cool completely before storing in a cool, dark place. The conserve will thicken further as it cools.

Nutrition per serving

Calories 150