Cranberry Conserve

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
2%
Cranberry Conserve
240 min.
6
409kcal

Suggestions


Looking for a delightful and vibrant addition to your holiday table or a refreshing side dish for any meal? Look no further than this exquisite Cranberry Conserve! Bursting with the tartness of fresh cranberries and the sweetness of red currant jelly, this dish is a perfect balance of flavors that will tantalize your taste buds.

Not only is this conserve a feast for the senses, but it is also a versatile option that caters to various dietary preferences. Whether you're vegetarian, vegan, gluten-free, or dairy-free, this recipe checks all the boxes, making it an inclusive choice for gatherings with family and friends.

The addition of Granny Smith apples adds a delightful crunch and a hint of tartness, while the toasted walnuts provide a satisfying texture and nutty flavor. With just a hint of orange zest, this conserve is elevated to a whole new level, making it a standout side dish that pairs beautifully with roasted meats, cheeses, or even as a spread on your favorite bread.

With a preparation time of just four hours, most of which is hands-off, you can easily whip up this stunning conserve ahead of time. Serve it chilled or at room temperature, and watch as it becomes the star of your meal. Get ready to impress your guests with this deliciously unique Cranberry Conserve!

Ingredients

  • 12 ounces cranberries fresh
  • cups apples i use 2 granny smith apples cored
  • 0.3 teaspoon kosher salt 
  • tablespoon orange zest finely grated (from 1 medium orange)
  • cup currant jelly red
  • cup sugar 
  • 0.5 cup walnuts toasted coarsely chopped

Equipment

  • bowl
  • sauce pan

Directions

  1. Place the walnuts, orange juice, and zest in large heatproof bowl; set aside.
  2. Place the cranberries, jelly, sugar, and salt in a medium saucepan over medium-low heat and bring to a boil, stirring to dissolve the sugar.
  3. Add the apples and continue to simmer until the cranberries start to pop, about 10 minutes.
  4. Pour the hot cranberry mixture over the walnut mixture and stir to combine. Cool to room temperature, then store in an airtight container until ready to serve.

Nutrition Facts

Calories409kcal
Protein2%
Fat14.13%
Carbs83.87%

Properties

Glycemic Index
37.02
Glycemic Load
48.96
Inflammation Score
-4
Nutrition Score
6.5365218390589%

Flavonoids

Cyanidin
27.57mg
Delphinidin
4.35mg
Malvidin
0.25mg
Pelargonidin
0.18mg
Peonidin
27.89mg
Catechin
1.03mg
Epigallocatechin
0.58mg
Epicatechin
7.18mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.67mg
Luteolin
0.08mg
Kaempferol
0.16mg
Myricetin
3.76mg
Quercetin
10.92mg

Nutrients percent of daily need

Calories:409.18kcal
20.46%
Fat:6.69g
10.29%
Saturated Fat:0.63g
3.91%
Carbohydrates:89.26g
29.75%
Net Carbohydrates:84.33g
30.67%
Sugar:69.93g
77.7%
Cholesterol:0mg
0%
Sodium:117.35mg
5.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.13g
4.26%
Manganese:0.58mg
29.16%
Vitamin C:17.29mg
20.95%
Fiber:4.92g
19.69%
Copper:0.26mg
13.18%
Vitamin E:1mg
6.66%
Vitamin B6:0.12mg
6.17%
Magnesium:24.42mg
6.11%
Phosphorus:57.82mg
5.78%
Potassium:201.67mg
5.76%
Vitamin B2:0.09mg
5.44%
Folate:18.53µg
4.63%
Iron:0.79mg
4.4%
Vitamin K:4.47µg
4.26%
Vitamin B1:0.06mg
4.06%
Calcium:31.18mg
3.12%
Zinc:0.42mg
2.78%
Vitamin B5:0.28mg
2.77%
Selenium:1.88µg
2.68%
Vitamin A:73.92IU
1.48%
Vitamin B3:0.25mg
1.26%
Source:Chow