Apple Cranberry Conserve
"Rachael's Recipe Notes: This can also be used as a jam or jelly. Tastes great on toast. I use this as a "dip" for cinnamon pita chips."
photo by flower7
- Ready In:
- 35mins
- Ingredients:
- 3
- Yields:
-
1 1/2 cups
ingredients
- 1 cup cranberries, fresh or frozen
- 2 apples, peeled,cored and cut into small cubes or thin slices
- 1⁄2 - 1 cup granulated sugar
directions
- Add all ingredients to small pot.
- Simmer on medium heat, about 15 minutes.
- Reduce heat; stir and simmer another 10 minutes.
- Use potato masher to create slighthly"lumpy" conserve.
- Serve warm.
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Reviews
-
This is very nice! I used Pink Lady apples, 1/2 cup superfine sugar, and an extra 1/2 cup cranberries (I needed to use them up). I was afraid the apples wouldn't be cooked after the allotted time, but they were perfect. I'll probably just end up eating this all by itself it's so good, rather than *on* anything! Thanks for sharing! -
Absolutely ~ Dip, sauce, spread: All great! I made a double batch (used Fuji apples) & when all was finished, I divided the conserve in half & added a small amount of cranberry juice to one portion, making a thick syrup that we enjoyed on pancakes! Definitely a keeper recipe! [Tagged, made & reviewed for one of my adopted orphans in the current Pick A Chef]
RECIPE SUBMITTED BY
Rachaels Kitchen Go
United States
I live and work in Western NY with my husband and kids. I work part-time.
I love all cookbooks, no particular favorites.
I love to cook, collect recipes and cookbooks, trade recipes, read, listen to music, watch movies, spend time with my family.
If I won the lottery, I'd spend the rest of my life in Italy cooking, cooking, cooking, and more cooking.
