Cranberry Clementine And Pumpkin Seed Conserve Recipes

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.

CRANBERRY, CLEMENTINE, AND PUMPKIN SEED CONSERVE RECIPE

Steps:

• In a medium saucepan, cover the clementines with water. Bring to a simmer and cook over moderately high heat for about 8 minutes until the skin softens.
• Drain and let stand until cool enough to handle. Coarsely chop the whole clementines and discard any seeds. Wipe out the saucepan.
• In the same saucepan, combine the chopped clementines with the sugar and water. Bring to a simmer and cook over moderate heat for about 30 minutes until the clementine peel is sweet.
• Add the cranberries and cook over moderately high heat until they burst.
• Scrape into a bowl and refrigerate until chilled, for about 3 hours. Fold in the pumpkin seeds and serve.

PUMPKIN SEED CRANBERRY BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, beat first five ingredients until well blended. In another bowl, whisk together flour, baking powder and salt. Add to egg mixture; mix just until moistened (dough will be sticky). Stir in pumpkin seeds and cranberries., Divide dough in half. On a baking sheet coated with cooking spray, shape each portion into a 12x2-in. rectangle using lightly floured hands. Bake until golden brown, 25-30 minutes., Carefully remove rectangles to wire racks; cool 10 minutes. Transfer to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Return to baking sheets, cut side down. , Bake until firm, about 5 minutes. Turn; bake until lightly browned, 5-10 minutes. Remove from pans to wire racks to cool. Store in an airtight container.