Cranberry, Clementine and Pumpkin Seed Conserve

1. 1

   In a medium saucepan, cover the clementines with water.

2. 2

   Bring to a simmer and cook over moderately high heat until the skin softens, about 8 minutes.

3. 3

   Drain and let stand until cool enough to handle.

4. 4

   Coarsely chop the whole clementines and discard any seeds.

5. 5

   Wipe out the saucepan.

6. 6

   In the same saucepan, combine the chopped clementines with the sugar and water.

7. 7

   Bring to a simmer and cook over moderate heat until the clementine peel is sweet, about 30 minutes.

8. 8

   Add the cranberries and cook over moderately high heat until they burst, about 6 minutes.

9. 9

   Scrape into a bowl and refrigerate until chilled, about 3 hours.

10. 10

    Fold in the pumpkin seeds and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.