Cranberry Clementine Conserve
User Reviews
5
Cranberry Clementine Conserve
Description
The Cranberry Clementine Conserve combines fresh cranberries, clementine juice and pulp, and golden raisins to create a preserve with both tart and sweet elements. The cooking process reduces the citrus juice to intensify flavor before adding the fruit mixture, sugar, rice vinegar, sriracha chili sauce, and ginger, which contribute a subtle heat and aromatic complexity. Toasted pecans folded in at the end lend a nutty crunch and depth to the conserve's thick texture.
This conserve can be served alongside cheeses, roasted meats, or as a flavorful spread on bread and crackers. Its balance of fruity, sweet, and spicy notes makes it suitable for holiday meals or everyday use. The mixture thickens as it cools, achieving a jam-like consistency.
The recipe yields about 5 cups of conserve. The pecans should be toasted until fragrant for best flavor. The conserve's texture will be soft but hold together, and it gels more as it cools.
Ingredients
- 1 cup pecans chopped
- 6 clementines organic, if possible.
- ¼ cup rice vinegar
- 1 12- ounce cranberries fresh or frozen, bag
- 2 ¾ cups sugar
- 1 cup golden raisins
- 1 tablespoon sriracha chili sauce
- 4 teaspoons fresh ginger finely zested
Instructions
- Preheat oven to 350˚F. Place pecans in a small baking pan. Bake for 5-7 minutes or until golden and fragrant. Set aside to cool.
- Wash the clementines well. With a zester, zest 3 of the clementines. Set zest aside, covered. Cut clementines in half and, with a hand juicer, squeeze the juice, reserving the pulp.
- Measure clementine juice and pulp. It should be about ¾ to 1 cup. If it’s a little more or less, it’s fine. Transfer juice/pulp and rice vinegar to a large saucepan and bring to a boil. Cook for 4-5 minutes until juice is reduced to about one half the original volume.
- Set aside 1 cup of the cranberries. Add the remaining cranberries, sugar, raisins, and Sriracha to the saucepan with the reduced juice mixture. Bring to a boil, then reduce to a rapid simmer. Cook for 8 minutes then add reserved cup of cranberries and stir well. Continue cooking until cranberries are soft and mixture is beginning to thicken (it will thicken more as it cools), another 7-10 minutes (for a total time of about 15-18 minutes), stirring occasionally.
- Add fresh ginger and clementine zest. Stir to combine. Cool completely, then add pecans and stir well. Transfer to glass jars or other storage containers. Cover and store in refrigerator. Allow to sit out for 15-20 minutes to remove chill, before serving.
- See serving suggestions in the post, above.
Notes
- Toast pecans until golden and fragrant to enhance their flavor before adding to the conserve.
- This recipe produces approximately 5 cups of conserve, suitable for multiple servings.
- Use fresh or frozen cranberries as available; the cooking time accounts for softening and thickening.
- The conserve thickens further upon cooling, so allow it to cool before judging final consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60Serving
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Calories | 39kcal | 2% |
| Carbohydrates | 5g | 2% |
| Fat | 2g | 3% |
| Sodium | 9mg | 0% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 7mg | 8% |
| Calcium | 8mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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