Cranberry Pear Conserve Recipes

PEAR CRANBERRY CONSERVE

Steps:

• In a 6 qt saucepan combine pears, cranberries, sugar, water, lemon juice, orange peel, cinnamon and allspice. Bring to a boil over medium high heat, stirring until sugar dissolves. Boil gently, stirring frequently, for 20-25 min or until the mixture is thickened and sheets off a metal spoon. (Dip a metal spoon in the boiling mixture and it will slide off in sheets rather then dip off - if its the right consistency).
• Ladle hot mixture into jars, leaving 1/2 inch head space. Wipe off rims and adjust lids till finger tight.
• Process jars in a water bath canner for 10 minutes.

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.

PEAR CONSERVE WITH CHERRIES AND HAZELNUTS

Steps:

• Peel, core, and cut pears into 1/2 inch cubes. There should be about 4 cups of fruit.
• Combine pears, dried cherries, vinegar, sugar, ginger, pepper, and salt in a heavy large saucepan. Simmer over medium heat until slightly thickened, stirring occasionally, about 25 minutes. Remove from heat, and cool to room temperature. Cover, and refrigerate overnight. Can be prepared 4 days ahead.
• Toast hazelnuts at 350 degrees F (175 degrees C) on an ungreased baking sheet for 5 to 8 minutes. Husk the nuts, and chop coarsely. Stir into pear conserve. Serve at room temperature.

PEAR CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the pears, water, ginger and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the cranberries have popped and sauce is slightly thickened, stirring several items. , Discard cinnamon sticks. Mash sauce if desired. Cool. Cover and refrigerate until serving.

CRANBERRY CONSERVE

Steps:

• In a large saucepan, combine the cranberries, orange zest, oranges, raisins and water. Cover and simmer over medium heat until cranberries are soft. Add pecans and sugar; stir well. Simmer, uncovered, 10-15 minutes, stirring often. Cool. Spoon into covered containers. Refrigerate. Serve as a relish with poultry or pork, or spread on biscuits or rolls.

BAKED BRIE WITH PEAR, CRANBERRY & WALNUT CONSERVE RECIPE - (4.7/5)

Steps:

• To make the conserve: 1. Heat the butter in a heavy pan over medium heat until it begins to foam 2. Add the pears and cook stirring for 2 - 3 minutes, until the pear is tender 3. Stir in the brown sugar, dried cranberries, walnuts and spices 4. Continue cooking for 10 minutes, then set aside and cool to room temperature To make the brie: 1. Put Brie on a work surface and with a 2-inch round cutter cut out 10 rounds 2. On a lightly floured surface unfold 1 pastry sheet (do not roll out pastry) and with a 2 1/4-inch round cutter cut out 10 rounds 3. Unfold remaining 3 pastry sheets and with a 5-inch round cutter cut out 10 rounds 4. On cleaned work surface arrange 1 large pastry round and brush top with some egg. Center 1 cheese round on pastry and wrap pastry up over cheese to form a 3/4-inch border on top of cheese. Brush border with some remaining egg and top with 1 small pastry round, pressing edges of dough together gently but firmly to seal. Brush round with some remaining egg and chill on a baking sheet. Make more wrapped Brie with remaining pastry and cheese rounds in same manner. Chill each wrapped Brie, uncovered, at least 30 minutes 5. Preheat oven to 425 F. and lightly grease a baking sheet. 6. Bake Brie on baking sheet in middle of oven 15 minutes, or until puffed and golden. 7. Cool Brie on baking sheet on a rack about 10 minutes before serving. Serve warm * Chef Phil likes to serve the brie on a bed of frisèe with a spoonful of the conserve. The bitter frisèe provides a nice contrast of flavors with the creamy and buttery brie. The conserve can be made ahead, cooled and refrigerated up to a week. Allow to come to room temperature before serving.

CRANBERRY, RASPBERRY, PECAN CONSERVE

Steps:

• In a skillet, toast pecans over medium heat, shaking pan to avoid burning. In about 8 minutes, nuts will become fragrant and smell toasty; remove from heat and chop.
• In a large heavy pot, bring cranberries, raspberries, sugar, lemon juice and zest to a boil. Remove from heat, pour into a ceramic or glass bowl, then cover and refrigerate overnight. If not canning, add pecans and serve.
• If canning, put a rack in a large stockpot or line the pot with a folded kitchen towel. Fill with water and bring to a boil. Add 4 half-pint canning jars or two pint-size canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. Alternatively, sterilize the jars by running them through a dishwasher cycle, leaving them there until ready to fill.
• Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off the heat and add the lids to soften their rubber gaskets. Rings and lids may be left in the water until jars are filled.
• Strain the cranberry raspberry mixture through a sieve over a heavy pot, then place the strainer in a bowl to catch any additional syrup. Reserve the fruit solids.
• Bring liquid to a boil. When syrup reaches 220 degrees, or an active boil that cannot be stirred down, add back the fruit and any juices that have accumulated.
• Bring the mixture back to a hard boil, stirring constantly. Add the pecans, and then cook until the conserve is at a boil that cannot be stirred down and has thickened to a jammy consistency.
• Remove the jars from the pot. Ladle hot conserve into the hot jars, leaving 1/2-inch head space.
• Wipe jar rims with a damp towel. Place lids on jars, screw on rings and lower jars back into the pot of boiling water. Return to a full boil and boil the jars for 15 minutes for half pints, 20 minutes for pints. Transfer jars to a folded towel and allow to cool for 12 hours; you should hear jars ping as they seal.
• Once cool, test seals by removing rings and lifting jars by the flat lid. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time jars are processed. To reprocess, reheat conserve to boiling, then continue as before.

CRANBERRY PEAR LEMON JAM

Steps:

• Combine pears, cranberries, water and lemon rind in a large stainless steel or enamel saucepan.
• Bring to a boil over high heat, cover,reduce heat and cook for 5 minutes, stirring frequently.
• Gradually add lemon juice and sugar, stirring until sugar is dissolved.
• Boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from heat.
• With oven mitts or other protective "gloves", Ladle into sterilized jars and process in boiling water bath (BWB) for 15 minutes. OR keep refrigerated in an air tight container for up to a month.
• Modified Source: Small Batch Preserving by Ellie Topp & Margaret Howard.

CRANBERRY-PORT CONSERVE

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.)

SPICED CRANBERRY & PEAR RELISH

Steps:

• Put all the ingredients except the pear in a non-reactive saucepan with a large pinch of salt. Bring it slowly to a simmer, stirring to make sure all the sugar has dissolved. Add the pear and continue cooking until the mixture has the consistency of thick jam.
• Sterilise your jars and lids by washing them in hot soapy water, rinsing well and drying them in a warm oven. Spoon the hot relish into the hot jars and seal. Leave to cool. Will keep unopened in a cool, dark place for up to 6 months. Once opened, relish is best eaten within 2 months.