Raisin and Walnut Conserve

Name: Raisin and Walnut Conserve (Mrozilla, or Confiture des Raisins et Noix)
Yield: Makes 8 to 9 cups (enough filling for two 8-inch tarts)
Ingredients: 3 cups water; 2 ½ cups walnuts; 2 cups sugar; 1 vanilla bean, halved lengthwise; 1 ½ pounds large black raisins, rinsed and separated; 1 cinnamon stick; 5 whole cloves

Mrozilla, or Confiture des Raisins et Noix

Preparation info

Makes
8 to 9 cups

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

This classic raisin and walnut conserve is often used as a filling for a dessert tart. This recipe was inspired by one in Saveurs de mon enfance.

Ingredients

2 cups sugar
3 cups water
1 cinnamon stick

Preserve
Mediterranean
Vegan
Gluten-free

Method

In a large saucepan, combine the sugar, water, cinnamon stick, cloves, and vanilla bean. (Some cooks add a bit of ground ginger or grated nutmeg.) Add the raisins and cook for 10 to 15 minutes over low heat. Add the nuts and simmer until slightly caramelized, about 10 minutes. Do not let this get too thick or it will set up like glue. Let cool, cover, and refrigerate for up to 1 month.