Cranberry, Apple, and Walnut Conserve

From the kitchen of Carly

Tart cranberries soften into jeweled fruit against toasted walnuts and bright apple dice, all bound together with warming spice and a splash of Calvados. This conserve straddles the line between sauce and preserve, perfect spooned over yogurt or cheese.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 1/2 cups water
  • 13 cups turbinado sugar such as Sugar in the Raw
  • 11 (3-inch) cinnamon stick
  • 11/4 teaspoon ground allspice
  • 13 (12-oz) bags fresh cranberries (2 1/4 lb; about 11 cups)
  • 13 Gala or Pink Lady apples
  • 12 cups walnuts (6 oz), toasted, cooled, and broken into small pieces
  • 12 tablespoons Calvados or brandy

Instructions

  1. Simmer water, sugar, cinnamon stick, allspice, and half of cranberries (about 5 1/2 cups) in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until cranberries just start to pop, about 5 minutes. Add half of remaining cranberries (about 3 cups) and simmer, stirring occasionally, 5 minutes.

  2. Meanwhile, peel and core apples, then cut into 1/4-inch dice. Add to cranberry mixture along with walnuts and remaining cranberries, then simmer, stirring occasionally, 5 minutes. Stir in Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard cinnamon stick.