Thursday December 17, 2009
two variations of cranberry conserve
Vino Cotto Cranberry Fruit Conserve
Recipe courtesy of Montillo Italian Foods
- 12 oz. Ocean Spray Craisins (sweetened dried cranberries)
- 1 McIntosh apple (peeled, cored and diced)
- 1 large ripened peach (pitted, peeled and diced)
- 1-2 tablespoon lemon juice
- 1/3 cup pine nuts (chopped pecans or walnuts optional)
- 3 oz. water
- 3½ oz. Vino Cotto di Montillo
- In a medium bowl, add lemon juice, diced apples and peaches. Gently toss.
- In a medium saucepan combine cranberries, lemon-coated apples and peaches, water and 3 oz. of vino cotto. Cover the saucepan.
- On low heat slowly simmer for 10 minutes then remove the cover and stir. Continue cooking uncovered on low heat until the fruit becomes tender, but not overcooked. Stir frequently so the fruit cooks evenly. When done remove from the heat and allow to cool.
- Add nuts and mix together.
- Plate into a serving bowl and drizzle the remaining ½ oz. of vino cotto over the fruit conserve.
- Serve as a condiment beside turkey, chicken, pork or lamb.
Créole Cranberry ConserveIngredients:
- 1 whole orange, seeds removed, coarsely chopped
- 1 pound fresh cranberries
- 1/4 cup currants
- 1/4 cup golden raisins
- 1 cup sugar
- 1 cup firmly packed light brown sugar
- 1 1/2 cups raspberry vinegar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- Pinch salt
- Pinch white pepper
- 2 tablespoons Clément Créole Shrubb
- 1 cup coarsely chopped pecans
- In a saucepan combine all ingredients except pecans over medium-high heat and bring to a simmer. Cook until most of the cranberries have popped open, about 12 minutes.
- Skim any foam from the top of the surface and stir in the chopped pecans. Allow the conserve to come to room temperature before serving.
- Cooked conserve will keep for up to 2 weeks in the refrigerator or process in sterilized jars and keep in a cool dark place for up to 6 months.