Sweet, nutty, and a little spicy, this delicious conserve will be perfect for holiday entertaining. It includes my all-time favorite spice: cardamom. I’m thrilled to introduce my readers to my friend Liz the Chef, who is guest-posting today.
Liz has been adapting her recipes to be heart-healthy, less processed, and lower in sodium since her husband Larry’s heart attack last year. I feel blessed to know them both personally, and am so glad that blogging brought me some dear friends here in San Diego. Liz is known for her chutneys, so I asked her to create a holiday recipe for me to feature. I’ll be giving away a trio of Liz’s chutneys and a lovely preserves cookbook on Friday. And now, here’s Liz:
I’m crazy about cranberries and use them all year long, or as long as my frozen stash lasts after cranberry season, which is at its peak now. We enjoy cranberry chutney, relish, and this conserve, an old-fashioned recipe that is basically a fruit chutney with nuts.
My mother used to make peach and plum conserve in the summer and apple conserve in cooler weather. She canned hers, but I usually store one batch in the fridge and freeze the rest. This cranberry conserve freezes beautifully, as do fresh cranberries.
This time of year many of us are thinking about cranberries paired with turkey, but this conserve is delicious with chicken or pork as well. It pairs well with cheese for a delicious snack or sandwich and can be stirred into yogurt or sour cream for a quick dip to serve with veggies.
Yields 4 cups (about 1 L)
12 ounces (345 g) fresh cranberries
1/2 C. (125 ml) fresh orange juice
3/4 C. (375 ml) honey
1 Granny Smith apple, peeled, cored, and chopped
1 navel orange, peeled, membrane removed, and chopped
1/2 C. (115 g) golden raisins
1 T. (15 ml) Meyer lemon juice or any fresh lemon juice
1/2 t. (1 g) ground cinnamon
1/2 t. (1 g) freshly grated or ground nutmeg
1/2 t. (1 g) ground cardamom
1/2 C. (60 g) chopped walnuts
Combine all the ingredients except for the walnuts in a large saucepan. Bring to a boil and reduce heat to medium-low. Cook, stirring, until the cranberries “pop” open. Continue cooking over low heat for 10 more minutes.
Remove from heat and stir in walnuts. Cool and refrigerate a day or two before serving to allow flavors to develop.
All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. We support Meatless Monday. Look for midweek essays and Friday how-to and giveaways (when available).
Can’t find cardamom? I like these certified gluten-free and organic spices from Spicely… I just re-use my glass jars: