CRANBERRY, APPLE, AND WALNUT CONSERVE
Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar imparts subtle caramel undertones.
Categories Condiment/Spread Sauce Fruit Nut Christmas Thanksgiving Quick & Easy Cranberry Apple Walnut Fall Winter Gourmet
Yield Makes about 12 cups
Number Of Ingredients 8
Steps:
- Simmer water, sugar, cinnamon stick, allspice, and half of cranberries (about 5 1/2 cups) in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until cranberries just start to pop, about 5 minutes. Add half of remaining cranberries (about 3 cups) and simmer, stirring occasionally, 5 minutes.
- Meanwhile, peel and core apples, then cut into 1/4-inch dice. Add to cranberry mixture along with walnuts and remaining cranberries, then simmer, stirring occasionally, 5 minutes. Stir in Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard cinnamon stick.
CRANBERRY-APPLE WALNUT CRISP
The first time I baked this bubbly, golden brown apple crisp, I knew it was a winner. Cranberry sauce adds the perfect amount of tartness to every spoonful. -Kara Cook, Elk Ridge, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine sugar and flour; stir in cranberry sauce. Add apples; toss to coat. Transfer to a greased 13x9-in. baking dish. , In a small bowl, combine the oats, flour, brown sugar, walnuts and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over apple mixture. , Bake at 375° for 35-40 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream if desired.
Nutrition Facts : Calories 198 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 30mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 2g fiber), Protein 2g protein.
APPLE PEAR & WALNUT CONSERVE
Fruit and walnuts pair beautifully in this homemade spread. It's wonderful on toast, pound cake...even scoops of vanilla ice cream.
Provided by Taste of Home
Time 40m
Yield 8 half-pints.
Number Of Ingredients 8
Steps:
- In a Dutch oven over medium-high heat, bring apples, pears, clementines and lemon juice to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes or until fruit is tender, stirring occasionally., Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar and cinnamon; return to bring to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Stir in walnuts. Ladle hot mixture into eight hot 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. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool. ,
Nutrition Facts : Calories 95 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.
APPLE CRANBERRY CONSERVE
Just made this last night and it is easy to make and absolutely beautiful. I love the pecans and cranberries, so I added a little more and reduced the sugar by a cup. I am looking forward to trying this on a pork chop recipe that I have and see how it turns out. I will let you know. I found this recipe...
Provided by Kimberly Biegacki
Categories Fruit Sauces
Time 55m
Number Of Ingredients 9
Steps:
- 1. Combine cranberries & apple juice in a large pan; Heat until just hot then remove from heat. Let stand for 20 to 30 minutes. Meanwhile prepare your jelly jars in hot water canner.
- 2. Next add the chopped apples & lemon juice to cranberry mixture. Bring mixture to a boil over medium heat, stirring frequently. Reduce heat to low, cover, and simmer for 5 minutes. Gradually stir in the granulated and brown sugar. Add butter, if using. Bring the mixture to a boil over medium heat, stirring constantly until sugar is dissolved.
- 3. Increase heat to medium-high and cook, stirring constantly, until the mixture comes to a full rolling boil. Stir in pectin and return to a full rolling boil. Stirring constantly, boil for exactly 1 minute. Stir in the chopped pecans. Skim off any foam, if necessary.
- 4. Remove jars from the hot water and fill with conserve, leaving about 1/4 inch headspace. Use a small spatula to remove any air bubbles from the conserve. With a damp paper towel, wipe any spills from jar rims and threads. Place lids on jars and process in a boiling hot water bath for 10 minutes. Remove jars to counter and let cool completely. Makes 6 to 8 half-pint jars. Note: If using pint jars, process for 15 minutes.
- 5. Had this on some mini tea biscuits this morning and it was delish!
CRAN-APPLE WALNUT RELISH
For an extra special jelly during the fall season, try this recipe. The apples and cranberries compliment each other well.-Ball brand and Kerr brand home canning products
Provided by Taste of Home
Time 45m
Yield about 5 half-pints.
Number Of Ingredients 6
Steps:
- Peel, core and chop apples. Combine apples, cranberries, brown sugar and water in a Dutch oven. Simmer over medium heat for 15 minutes, stirring frequently. Stir in walnuts and cinnamon; cook for 5 minutes. , Carefully ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 81 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 1g fiber), Protein 0 protein.
CRANBERRY FRUIT CONSERVE
Steps:
- Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.
SLOW-COOKER CRANBERRY-WALNUT STUFFED APPLES
This is the perfect dessert for a crisp autumn day. Be sure to use large baking apples such as Rome or Golden Delicious -they'll have just the right tenderness. Enjoy leftovers for breakfast the next day with a dollop of Greek yogurt.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the walnuts, cranberries, brown sugar, oats, butter, lemon juice, cinnamon and 1/2 teaspoon salt in a small bowl and squeeze together until a wet and sandy mixture is formed.
- Scoop the core out of each apple with a melon baller, taking care not to scoop completely through to the bottom or the sides. Stuff each apple with some of the cranberry-walnut mixture. Place the apples in the slow cooker insert and pour in the apple cider. Cover and cook on low until the apples are tender but still slightly firm, 3 to 4 hours depending on the size and type of apple. (If your apples are on the smaller size, check after 2 hours; they may cook faster.)
- Serve each apple whole or cut in half in a bowl with a scoop of ice cream and a drizzle of maple syrup.
APPLE WALNUT SALAD WITH CRANBERRY VINAIGRETTE
This is a great salad to serve for any autumn meal.
Provided by Barrett
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
- In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
- In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.
Nutrition Facts : Calories 274.5 calories, Carbohydrate 10.6 g, Fat 26 g, Fiber 2.7 g, Protein 2.1 g, SaturatedFat 3.2 g, Sodium 54.1 mg, Sugar 6.4 g
APPLE CRANBERRY CONSERVE
Make and share this Apple Cranberry Conserve recipe from Food.com.
Provided by Diana Adcock
Categories Spreads
Time 55m
Yield 5 half pints
Number Of Ingredients 7
Steps:
- Combine apples, cranberries, sugar and water in a large stainless steel or enamel stockpot.
- Bring to a boil, stirring frequently.
- Boil gently for 15 minutes.
- Stir in cinnamon, nutmeg and walnuts.
- Cook for 5 minutes more.
- Ladle into clean, hot jars, leaving 1/4 inch head space.
- Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.
- Adjust times for higher altitudes.
Nutrition Facts : Calories 151.7, Fat 7.9, SaturatedFat 0.8, Sodium 3.5, Carbohydrate 21.5, Fiber 6.2, Sugar 11.2, Protein 2.3
APPLE-WALNUT MAPLE CONSERVE
Versatile and delicious, this conserve reminds me of a warm cozy kitchen; you'll love every bite. I warm the conserve and pour it over vanilla ice cream as a dessert, and it's great as a topping over French toast, biscuits or even pork roast. Be sure to make more than one batch so you can give it as gifts during the holidays.-Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 11 half-pints.
Number Of Ingredients 7
Steps:
- In a stockpot, combine apples, sugars, maple syrup, cinnamon and pie spice; bring to a boil. Cook, uncovered, 20-30 minutes or until apples are tender and mixture is slightly thickened. Stir in walnuts. Return to a boil; cook and stir 5 minutes longer., Carefully ladle hot mixture into 11 hot 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., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
CRANBERRY-PORT CONSERVE
Categories Condiment/Spread Fruit Nut Thanksgiving Low Sodium Wheat/Gluten-Free Cranberry Currant Orange Walnut Port Fall Winter Bon Appétit
Yield 3 Cups
Number Of Ingredients 6
Steps:
- Combine cranberries, sugar and Port in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; add chopped orange and simmer until cranberries burst and mixture thickens slightly, about 15 minutes. Mix in dried currants. Cool cranberry conserve completely. Stir in chopped walnuts. (Cranberry conserve can be prepared 3 days ahead. Cover tightly and refrigerate.)
SURE.JELL® CRANBERRY WALNUT JAM
This SURE.JELL Cranberry Walnut Jam is a Healthy Living recipe that makes a great gift. What better use can there be for five cups of cranberries?
Provided by My Food and Family
Categories Home
Time 2h
Yield Makes about 6 (1-cup) jars.
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Place cranberries and water in large saucepan. Bring to boil. Reduce heat to low; cover and simmer 10 minutes. Pour mixture into 6- or 8-quart saucepot. Stir in walnuts.
- Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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