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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Ingredients

Directions

  • 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.

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  • Boil gently, uncovered, for 20 to 25 minutes or until mixture is thickened and sheets off a metal spoon,* stirring frequently. Cool before serving.

*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.

Tips

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

Nutrition Facts

37 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 0 mg sodium. 19 mg potassium; 10 g carbohydrates; 1 g fiber; 9 g sugar; 0 g protein; 0 g trans fatty acid; 0 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 0 mg calcium; 0 mg iron;

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