Pear and Cranberry Conserve

By á-47

Makes a tasty vinaigrette by whisking together 1/4 cup Pear and Cranberry Conserve, 2 Tbsp. white balsamic vinegar and 1 Tbsp. olive oil.

Ingredients

• 6 medium to large, firm, ripe pears (Bosc or Bartlett)
• (about 3 lb. total)
• 1 16-oz. pkg. cranberries
• 4 cups sugar
• 1 1/4 cups water
• 2 Tbsp. lemon juice
• 2 Tbsp. finely shredded orange peel
• 1/8 tea. cinnamon
• 1/8 tea. allspice

Details

Servings 7

Preparation

Step 1

Peel, core, and chop pears. In a 5-6 qt. heavy pot, combine pears, cranberries, sugar, the water, lemon juice, orange peel, cinnamon, and allspice. Bring to boiling over medium heat, stirring until sugar dissolves. Boil gently, stirring frequently, for 20-25 minutes or until mixture is thickened and sheets off a metal spoon.

Ladle hot pear mixture into hot, sterilized half-pint jars, leaving 1/2" head space. Wipe jar rims; adjust lids.


Process in a boiling water bath for 10 minutes (start timing when water returns to boiling).

Makes 7 half-pints