Grape Walnut Conserve Recipes

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. ,

Steps:

• Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and bake until lightly toasted, 5 to 7 minutes. Let cool, then coarsely chop.
• Make the dressing: Whisk the vinegar, mustard, sugar, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Gradually whisk in the olive oil until well blended, then whisk in the sour cream.
• Add the cabbage, cilantro, dill, tarragon, scallions, grapes and toasted walnuts to the bowl; toss to coat with the dressing. Cover and refrigerate 1 to 4 hours before serving.

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.

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.

Steps:

• Slip skins off grapes and reserve.
• Bring pulp to a boil in a stainless or enamel saucepan.
• Simmer over low heat until seeds are loosened.
• Press Pulp through a food mill or ricer to remove seeds.
• Combine grape puree, grape skins, honey, lemon slices, raisins and pecans.
• Simmer over low heat to plump raisins, around 10-12 minutes.
• Pour into hot, sterile jars leaving 1/4 inch head space.
• Seal.
• Process for 10 minutes in a boiling water bath.
• Altitudes higher than 1000 feet see adjustment chart.