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QUINTESSENCE

Savory Lessons

 

 

AND…TIS THE SEASON OF FEASTS & CELEBRATIONS!! To kick off the season here is a recipe for a holiday family favorite, an English-inspired savory cranberry conserve. This cranberry conserve is a robust recipe that balances sweet and tart (and can be made into a dessert tart if you wish). This conserve is so popular in lieu of a standard cranberry sauce in my clan that it is often given as a gift, the beautiful conserve spooned into a festive jar and decorated with a bow on top.

 

THE SILVER PALATE GOOD TIMES COOKBOOK (1984):
CRANBERRY CONSERVE


1 thin-skinned orange (or two clementines*), seeds removed, cut into eights
1 pound fresh cranberries
1/2 cup dried currants
2 cups packed dark brown sugar
1 1/2 cups raspberry vinegar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup coarsely chopped walnuts

 

* The substitution of clementines is my edit to the recipe.

 

1. Process the orange in a food processor until coarsely chopped.


2. Combine the chopped orange with all the remaining ingredients except the walnuts in a heavy saucepan. Simmer, uncovered, until all the cranberries have popped open, 10 to 12 minutes. Remove from heat and stir in the walnuts.


3. After cooling, pack conserve not immediately for serving into airtight containers and freeze, or refrigerate for up to two weeks.

 

Makes 6 half pints.

  

I usually double this recipe and cook in one large heavy saucepan; the simmer time is closer to 30 minutes in that case. The vinegar taste will be too intense if you use a raspberry balsamic, so be sure to look for the raspberry vinegar. (Silver Palate now produces a bottled raspberry vinegar you can find in most gourmet grocery stores around the holidays. A doubled recipe will use most of three bottles.) After simmering, I use a wooden spoon to pop open any remaining stubborn cranberries against the side of the pan. A savory tart taste can be shifted toward the sweet with the addition of slightly more brown sugar and currants, but everyone seems to love it quite bold and the chutney-like consistency and tartness of the blend as is.

 

Served best with one or two of Mr. Snell's fabulous "life lessons." Also delicious on turkey sandwiches and on toasted bagels with a cream cheese spread. Hope you love it!  

 

 

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