Small-Batch Brandied Cranberry Conserve (Canning)

1. 1

   Finely chop orange, peel and all, in a food processor (remove nay seeds first). Combine with cinnamon stick, cloves, water and lemon juice in a medium non-reactive saucepan. Bring to a boil on medium-high heat, reduce heat, cover, and simmer gently for 10 minutes. Remove cinnamon and cloves.

2. 2

   Add cranberries and sugar. Return to a boil, reduce heat, sand simmer, uncovered and stirring frequently, until berries pop and mixture forms a light gel, about 5 minutes. Remove from heat and cool slightly, then stir in brandy and almonds.

3. 3

   Ladle into hot half-pint jars and process for 10 minutes in a boiling water bath.

* Per serving · 4 servings · Values may vary.

No additional tips available.