Cranberry Cassis Conserve

Name: Cranberry Cassis Conserve
Yield: Makes 6 cups
Cuisine: United States
Ingredients: 1 teaspoon chopped crystallized ginger; ¼ teaspoon ground cinnamon; ¼ teaspoon almond extract; 4 cups (1 pound) cranberries, fresh or frozen; 1 Granny Smith or other firm, tart apple, peeled, cored, and finely minced; 2 cups firmly packed dark brown sugar; ½ cup raspberry vinegar; ½ cup dried currants; 1 thin-skinned juice orange; 1 Granny Smith or other firm, tart apple, peeled, cored, and finely minced; 2 tablespoons crème de cassis; ½ teaspoon lemon juice; 1 tablespoon honey

Preparation info

Makes
6
cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

This is a bright, fruity, condiment with a few interesting flavor twists. It will keep well in the refrigerator for several weeks, or it can be frozen for much longer. You might use the excess for gifts or, if there’s just too much, you can cut the recipe in half.

Ingredients

1 thin-skinned juice orange
1 Granny Smith or other firm, tart apple, peeled, cored, and finely minced
2 cups

Americas
United States
Dinner
Condiment
Gluten-free
Vegetarian

Method

Cut the orange into chunks. In a food processor fitted with the metal blade, chop the orange to a coarse meal texture. Stir in the apple.
In a saucepan, combine sugar and vinegar. Over moderate heat, stir to dissolve the sugar. Bring the mixture to a boil and let it bubble for 5 minutes, or until it is a syrupy consistency. Add currants, ginger, cinnam