Recipe: Cranberry, dried cherry and almond conserve
You will need
3 cups (12 ounces) fresh or frozen cranberries
1 ½ cups water
¾ cup honey
3 tablespoons fresh lemon juice
2 star anise pods
2-inch piece of fresh gingerroot, peeled and minced
½ cup dried cherries
½ cup dried cranberries
2/3 cup coarsely chopped almonds
In a medium saucepan, combine the cranberries, water, honey, lemon juice, star anise and gingerroot. Bring to a boil over medium high heat.
Reduce heat to low and simmer, uncovered, for five minutes.
Add the dried cherries and cranberries and simmer another five minutes, stirring occasionally. Remove the star anise and discard. Remove from heat and stir in the almonds.
Ladle the hot conserve into hot, sterilized canning jars to within ½-inch of the rim and seal. Let cool and refrigerate for up to three weeks. For longer storage, seal with two-part lids and process in a hot-water bath.
Makes 4 half-pints.
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Excerpted from Christmas Sweets: 65 Festive Recipes - Table Decorations - Sweet Gift Ideas. Published by Chronicle Books. Copyright © 2007 by Georgeanne Brennan. All rights reserved. Reprinted by permission of Chronicle Books.