Cranberry Almond Conserve
3 cups fresh cranberries
3 seedless oranges (unpeeled), finely chopped
398 ml can crushed pineapple (un-drained)
1/2 cup dried cranberries
1/2 cup dried apricots, finely chopped
1/4 cup slivered almonds
57g package regular fruit pectin crystals
5 cups granulated sugar
2 tablespoons orange liqueur or brandy
Directions: 1. In saucepan, combine fresh cranberries, oranges and pineapple;
cook over medium heat 15 minutes, crushing some of the cranberries with potato
2. Stir in dried cranberries, apricots, almonds and pectin crystals; bring to
full rolling boil over high heat. Stir in sugar. Bring back to full rolling boil
and boil for exactly 1 1/2 minutes.
3. Remove from heat; stir and skim off foam. Stir in brandy.
4. Ladle into sterilized jars leaving 1/4-inch headspace. Process in boiling
water bath 5 minutes. Makes about 9 cups.