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Ingredients
- 2 lb cranberries rinsed, liquid removed
- 3 c. water
- 1 x orange seeded, minced
- 2 lrg green apples cored, minced
- 1 c. raisins
- 1 pkt Ball 100% Natural Fruit Jell Pectin
- 4 c. sugar
- 1 c. minced walnuts
- 1/2 tsp coriander
- 1/2 tsp allspice
Directions
- Prepare Ball brand or possibly Kerr brand jars and closures according to manufacturer's instructions.
- Combine cranberries and water in a large saucepot. Cook cranberries till they pop. Drain, reserving the liquid. Puree cranberries. Combine cranberry puree, reserved liquid, orange, apples and raisins. Cook mix 10 min.
- Stir in pectin. Bring mix to a rolling boil. Add in sugar, stirring to dissolve. Stir in walnuts and spices. Return mix to a rolling boil. Boil hard for 1 minute, stirring frequently.
- Carefully ladle warm conserve into warm jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down proportionately and firmly just till a point of resistance is met - fingertip tight.
- Process 15 min in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional min for each additional 1,000 feet elevation.
- This recipe yields about eight 12-oz jars.
- Yield: 8 jars
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