Two Variations of Thanksgiving Cranberry Conserve

A simple holiday treat that will turn your roast chicken, turkey, Cornish hens or lamb dish into true Seduction Meals.  Here are two different recipes for Cranberry conserve, the first is made with a Vino Cotto, a naturally sweet, cooked grape must syrup, also known as vincotto throughout Italy. Although vincotto vinegars exist today, authentic Vino Cotto contains no vinegar or alcohol and has hints of plums and raisons. The second recipe is made with Clément Créole Shrubb, an aromatic rum with an intoxicating blend of Curacao orange peels and musky Rhum Agricole, and a touch of exotic tropical spices.

Vino Cotto Cranberry Fruit Conserve
Recipe courtesy of Montillo Italian Foods

Ingredients

• 12 oz. Ocean Spray Craisins (sweetened dried cranberries)
• 1 McIntosh apple (peeled, cored and diced)
• 1 large ripened peach (pitted, peeled and diced)
• 1-2 tablespoon lemon juice
• 1/3 cup pine nuts (chopped pecans or walnuts optional)
• 3 oz. water
• 3½  oz. Vino Cotto di Montillo

Directions

1. In a medium bowl, add lemon juice, diced apples and peaches. Gently toss.
2. In a medium saucepan combine cranberries, lemon-coated apples and peaches, water and 3 oz. of vino cotto. Cover the saucepan.
3. On low heat slowly simmer for 10 minutes then remove the cover and stir.  Continue cooking uncovered on low heat until the fruit becomes tender, but not overcooked.  Stir frequently so the fruit cooks evenly.  When done remove from the heat and allow to cool.
4. Add nuts and mix together.
5. Plate into a serving bowl and drizzle the remaining ½ oz. of vino cotto over the fruit conserve.
6. Serve as a condiment beside turkey, chicken, pork or lamb.

 

Créole Cranberry Conserve

Ingredients:

• 1 whole orange, seeds removed, coarsely chopped
• 1 pound fresh cranberries
• 1/4 cup currants
• 1/4 cup golden raisins
• 1 cup sugar
• 1 cup firmly packed light brown sugar
• 1 1/2 cups raspberry vinegar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• Pinch salt
• Pinch white pepper
• 2 tablespoons Clément Créole Shrubb
• 1 cup coarsely chopped pecans

Directions

1. In
   a saucepan combine all ingredients except pecans over medium-high heat
   and bring to a simmer. Cook until most of the cranberries have popped
   open, about 12 minutes.
2. Skim any foam from the top of the
   surface and stir in the chopped pecans. Allow the conserve to come to
   room temperature before serving.
3. Cooked conserve will keep
   for up to 2 weeks in the refrigerator or process in sterilized jars and
   keep in a cool dark place for up to 6 months.