Taste of Home
Spiced Cran-Apple and Grape Conserve
TOTAL TIME: Prep: 2 hours Process: 5 min./batch
YIELD: 10 half-pints.
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
Ingredients
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6 whole cloves
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6 whole allspice berries
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8 cups seedless red grapes
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6 cups sugar
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4 medium tart apples, peeled and chopped (about 4 cups)
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4 cups coarsely chopped fresh cranberries
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3 tablespoons lemon juice plus enough water to equal 1 cup
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1-1/2 teaspoons ground cinnamon
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1 medium tart apple, peeled and shredded (about 1 cup)
Directions
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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.
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2.
In a stockpot, combine next 6 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.
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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.
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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.
Nutrition Facts
2 tablespoons: 77 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 0 protein.
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