Cranberry, Apple, and Walnut Conserve

Ingredients

• 2 tablespoons calvados 
• 1 stick cinnamon (3-inch)
• 36 oz cranberries fresh ()
• 0.3 teaspoon ground allspice 
• 3  pink lady apples 
• 3 cups turbinado sugar such as sugar in the raw
• 6 oz walnuts cooled toasted
• 1.5 cups water 

Equipment

• pot

Directions

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.
2. Add half of remaining cranberries (about 3 cups) and simmer, stirring occasionally, 5 minutes.
3. Meanwhile, peel and core apples, then cut into 1/4-inch dice.
4. Add to cranberry mixture along with walnuts and remaining cranberries, then simmer, stirring occasionally, 5 minutes. Stir in Calvados and simmer 1 minute.
5. Remove from heat and cool to warm or room temperature. Discard cinnamon stick.
6. Conserve can be made 1 week ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature or warm if desired.