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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8 users rated this recipe an average rating of 4.0
Makes:
84 servings
Serving Size:
1 tablespoon
Yields:
7 half-pints
Prep:
25 mins
Cook:
20 mins
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Cranberry and Pear Conserve

Ingredients
6
cups peeled and chopped firm, ripe pears, such as Bartlett or Bosc (6 medium)
1
4
cups sugar
1 1/4
cups water
2
tablespoons lemon juice
1/8
teaspoon ground cinnamon
1/8
teaspoon ground allspice

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.

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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