Spiced Cran-Apple and Grape Conserve Recipe

Spiced Cran-Apple and Grape Conserve Recipe
Spiced Cran-Apple and Grape Conserve Recipe photo by Taste of Home
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Spiced Cran-Apple and Grape Conserve Recipe

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Publisher Photo
Faced with an abundance of grapes from my garden, I wound up using them in various ways. This conserve was an afterthought, but I received so many great compliments from family and friends that I made sure to write down the recipe. I served it with crackers and Brie cheese, but it would be great with pork, chicken, ham and cheesecake, too. —Kallee Krong-McCreery, Escondido, California
MAKES:
80 servings
TOTAL TIME:
Prep: 2 hours Process: 5 min./batch
MAKES:
80 servings
TOTAL TIME:
Prep: 2 hours Process: 5 min./batch

Ingredients

  • 6 whole cloves
  • 6 whole allspice berries
  • 8 cups seedless red grapes
  • 6 cups sugar
  • 4 medium tart apples, peeled and chopped (about 4 cups)
  • 4 cups coarsely chopped fresh cranberries
  • 3 tablespoons lemon juice plus enough water to equal 1 cup
  • 1-1/2 teaspoons ground cinnamon
  • 1 medium tart apple, peeled and shredded (about 1 cup)

Directions

Make a spice bag by placing cloves and allspice berries on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string.
In a stockpot, combine next six ingredients. Add spice bag. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, about 45 minutes. Add shredded apple; simmer until thickened, 35-45 minutes longer (mixture will thicken more after cooling). Discard spice bag.
Carefully ladle hot mixture into 10 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
In batches, place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool. Yield: 10 half-pints.

Test Kitchen Tips
  • The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
  • Originally published as Spiced Cran-Apple and Grape Conserve in Taste of Home September/October 2017

    Nutritional Facts

    2 tablespoons: 77 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 0 protein.

    • 6 whole cloves
    • 6 whole allspice berries
    • 8 cups seedless red grapes
    • 6 cups sugar
    • 4 medium tart apples, peeled and chopped (about 4 cups)
    • 4 cups coarsely chopped fresh cranberries
    • 3 tablespoons lemon juice plus enough water to equal 1 cup
    • 1-1/2 teaspoons ground cinnamon
    • 1 medium tart apple, peeled and shredded (about 1 cup)
    1. Make a spice bag by placing cloves and allspice berries on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string.
    2. In a stockpot, combine next six ingredients. Add spice bag. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, about 45 minutes. Add shredded apple; simmer until thickened, 35-45 minutes longer (mixture will thicken more after cooling). Discard spice bag.
    3. Carefully ladle hot mixture into 10 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
    4. In batches, place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool. Yield: 10 half-pints.

    Test Kitchen Tips
  • The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
  • Originally published as Spiced Cran-Apple and Grape Conserve in Taste of Home September/October 2017

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