Cranberry and Pear Conserve

For a traditional feast, serve this incredible conserve in a pretty bowl to accentuate the "thanks" in Thanksgiving. Or, for a precursor to a special meal, whisk some of the conserve into a homemade or purchased vinaigrette salad dressing and serve it with baby salad greens.

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Reviews (0)

3.5 by 12 people

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  • Makes: 84 servings
  • Serving Size: 1 tablespoon
  • Makes: 7 half-pints
  • Prep: 25 mins
  • Cook: 20 mins

Cranberry and Pear Conserve

Directions

  1. In a 5- to 6-quart Dutch oven combine pears and cranberries. Stir in sugar, the water, lemon juice, orange peel, cinnamon, and allspice. Bring to boiling over medium heat, stirring until sugar is dissolved.
  2. Boil gently, uncovered, for 20 to 25 minutes or until mixture is thickened and sheets off a metal spoon,* stirring frequently. Cool before serving.

From the Test Kitchen

*Tip:

To check if the mixture sheets, dip a metal spoon into the boiling mixture and hold it over the pan. When it is the right consistency, it will slide in sheets (rather than drips) from the spoon.

Gift It:

Ladle hot cranberry mixture into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 7 half-pints.

Store in the refrigerator for up to 2 weeks or freeze for up to 6 months.

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Nutrition Facts (Cranberry and Pear Conserve)

  • Per serving:
  • 37 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 0 mg sodium,
  • 10 g carb.,
  • 1 g fiber,
  • 9 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (5)

12 Ratings
217 Days Ago
I think they are saying either/or...?
264 Days Ago
If you process it in canning jars for 15 min. in the water bath, you do not have to store it in a refrigerator or freezer. Canning makes it easier for storage and gifting.
553 Days Ago
I totally agree that I don't see the need to water process, if the jars are refrigerated or frozen. I use this type of recipe for frozen jam and chutneys with no problems. Think the water bath is overkill....
Sharon Thorne Davidson 606 Days Ago
If it is being cooked on top of the stove, why go you have toprocess filled jars in a boiling-water canner for 10 minutes just to GIFT-IT? What is the diff whether or not gifting?
Karen Stuhlfeier 967 Days Ago
If they're processed in canning jars in boiling water for 10 minutes why do they need to be stored in the refrigerator or freezer?

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