A Spiced Winter Cranberry Conserve Recipe with warming Brandy, Cinnamon, Ginger, and Cardamom. When thinking about cranberry conserve, think cranberry jam recipe with a thicker, chunkier texture….either way, a perfect excuse for canning cranberries and a wonderful winter jam recipe or to enjoy year-round!
I just can’t help it.
When the days start becoming shorter and a wee bit cooler, I want to embrace all things fall and winter. I spend much more time in my kitchen ‘nesting’ for the months and holidays ahead. This month I have canned many quarts of chicken stock and bone broth and have plans to use them in some soups that I’ll be canning as well.
I’ve also started putting up some sweeter preserves for our own use and to give as gifts. Canning cranberries and winter jam recipes always say to me “winter is coming”
6-ounce Hexagon Jars with Lids
Since last Christmas, I have been mulling (see what I did there? I used ‘Christmas’ and ‘mulling’ in the same sentence…in October!) an idea for a winter cranberry jam recipe that would be thick and chunky and ‘taste like the holidays’ redolent with warming spices like crushed cardamom, ginger and cinnamon and a splash of brandy. This delicious Spiced Winter Cranberry Conserve Recipe is the result of that mulling.
Before we get too far down the track, let’s just back up and spend a quick minute discussing some the varieties of sweet preserves out there:
Of course, you have your Jams and Jellies…these two start out very similarly but jellies are made by straining the liquid thereby removing any fruit bits while jams embrace the fruit bits. Jellies are typically clear and firmer in texture than jams
Preserves are like jams, but even chunkier. Where you might crush your fruit in a jam, you would have larger pieces in a preserve and it might be even looser than a jam.
Marmalades are typically jams made with the rinds of citrus fruit
Conserves are basically thick, chunky jams with additional dried fruits and nuts tossed in.
Pop on over here for a complete discussion on Jam Making Basics. This Jam Making Basics post discusses the basic ingredients for all jellied fruit and why they are important, basic equipment, and the differences between Jam, Jelly, Preserves, Conserves, and Marmalade.
So back to my splendid Spiced Cranberry Conserve recipe…it’s everything I had hoped it would be and then some – a thick chunky cranberry jam a perfect use for canning cranberries. It took me a couple of attempts to get the texture I wanted; I was looking for something a little loose that would drip over the side of a wedge of Brie or a round of Camembert (are you drooling yet?) If you are familiar with cranberry relish, this conserve is along the same lines…but maybe a bit softer. These winter jam recipes pair so well as amazing appetizers for your holiday gatherings!
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Tangy dried apricots and walnuts also add to the texture and flavor of this Spiced Cranberry Conserve recipe as well.
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The Ball Complete Book of Home Preserving is my bible. Even if I think I could make the recipe in my sleep, I double-check myself against the Ball Book…that whole botulism thing. If you are new to canning, it should be your very first purchase. My cookbook library inventory recently expanded with the addition of The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes!
Here are the jars I used, but mine have the black lids. I don’t see that they sell the black lids anymore!
Cranberry Conserve: a perfect winter jam recipe with cranberries, spices, apricots, and nuts This recipe assumes some knowledge of proper and safe canning techniques. Please see the Ball Complete Book of Home Preserving for guidance. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Winter Spiced Cranberry Conserve Recipe
Ingredients
Instructions
Notes
Recommended Products
Nutrition Information:
Yield: 20 ounces
Serving Size: 1 ounce
Amount Per Serving:
Calories: 172Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 2mgCarbohydrates: 40gFiber: 2gSugar: 36gProtein: 1g
So while I made this recipe with a wedge of Camembert in mind, it truly is a versatile condiment:
- We recently made Cubano sandwiches, but instead of mustard and pickle, I put a dollop of this Winter Cranberry Conserve on my sandwich with roast pork, ham and swiss cheese. DE…LISH!
- My son smears it on his biscuits.
- It will be delicious with turkey and pork.
- I can’t wait to use it on a meat and cheese tray.
- These lovely jars of winter cranberry jam deliciousness also make wonderful gifts at the holidays.
You might also like these canning, preserves, conserve and jam recipes:
- Nectarine Jam with Elderflower
- Spiced Golden Plum Jam
- Savory Red Onion Jam
- Rum Spiced Pear Jam
- Blueberry Jam with Chamomile
- Navel Orange Marmalade
- Smoky Spiced Tomato Jam Recipe
- Meyer Lemon and Dried Fig Conserve
- Spiced Winter Cranberry Conserve
- Blood Orange and Plum Preserves
- Jalapeno Pepper Wine Jelly
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Until next time…
Hugs,
22 Comments
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Hi there, I’m Lynn and I’m in my happy place when cooking, baking, creating, crafting, diy-ing or gardening. You too? We should be friends! Reach me at [email protected] Read more about me here.
As an Amazon Associate, I earn from qualifying purchases
Margot
October 13, 2017 at 10:40 amI love the jars you used – simple lines yet special. Where did you get them?
lynn
October 13, 2017 at 11:02 amHappy Friday my Friend! Hope it is a good day where you are!
I do love those jars too. And not for nothing, I don’t think I have ever had one that didn’t seal after I processed them in a water bath!
Here’s where I get them:
https://www.sks-bottle.com/340c/fin6g.html
I use the 6 oz for my jams/jellies/preserves…the perfect gift size.
I hope you have a wonderful weekend.
Hugs, Lynn
Florence @ VintageSouthernPicks
October 16, 2017 at 10:43 pmGlad you explained what a “conserve” is b/c I was wondering. I’ve heard of it & figured it was something to do with jellies. This looks so good, and I’m sure it’s delicious served up with brie! I’m like you…I’m a little more interested in staying in & doing a spot of cooking during Fall. I’m not a cook, but some things I do.
lynn
October 18, 2017 at 8:15 pmFlorence, it is DIVINE served with Brie! In fact, taking it out of town with me this weekend to share at our tailgate!
Thanks for visiting my friend.
Hugs, Lynn
yuni
October 17, 2017 at 4:14 pmoh yum!! this would be perfect on brie!
lynn
October 18, 2017 at 8:15 pmYuni, It is OUTSTANDING on brie…you must try it.
Erin
November 12, 2017 at 2:45 pmThis looks wonderful. Just wondering if instead of canning (which I have never done) could this be frozen in containers instead. I am thinking of making this to serve with pork tenderloin. Will try immediately.
lynn
November 12, 2017 at 5:21 pmHi Erin! Oh my, it will be so good with your pork tenderloin. I would imagine it would be fine in the freezer. I made mine a month ago and have had a little bit in the fridge since then…just finished it up this weekend. I do believe you will love it…I can eat it by the spoonful!
Many hugs, Lynn
Erin
November 12, 2017 at 7:09 pmMade it today…and my husband ate it by the spoonful!! Thanks so much.
lynn
November 13, 2017 at 12:54 pmI am so very glad Erin! Does my heart good to know that you all loved it as much as we do. Have a wonderful day my friend.
Hugs, Lynn
Chris H
November 18, 2017 at 9:06 pmWhat font did you use for your conserve labels? I love it! Pls. let me know 🙂
Chris
lynn
November 19, 2017 at 7:06 amGood Morning Chris! I hope you are well.
The font I used for the Winter Cranberry Conserve label is Vellesa Script. I either got it at Fonts.com or daFont.com, but I know I didn’t pay for it…it was a free font.
Hope this helps. Have a great day my friend.
Hugs, Lynn
Claudia Carlin
December 4, 2017 at 9:53 pmDear Lynn,
Oh my gosh, this i s one of the best conserves I have ever made, many thanks to you. To tell you the truth, I made this with Splenda and it worked perfectly. I have many diabetics in my life and am so happy you made this recipe available. This is perfect!
lynn
December 5, 2017 at 6:38 amOh Claudia, I am so glad to hear that you enjoyed it so and that the Splenda worked well in this conserve. It is one of my family’s favorites as well…the truth is we eat it by the spoonful!
Wishing you a wonderful day today my friend.
Hugs, Lynn
Janet Morel
September 5, 2018 at 2:31 pmCan this item be frozen?
lynn
September 5, 2018 at 3:22 pmHi Janet, while I haven’t frozen it, I don’t see why not. Just make sure you leave plenty of room for expansion! Think you would need more than the 1/4″ in the recipe.
If you get a chance, pop back in and let me know how the conserve did in the freezer.
Have a great day my friend.
Hugs, Lynn
Lynne
November 7, 2020 at 11:27 amI have made this many times; it has become a family favorite! We have it with ham, pork, or poultry, on cheese, or just on toast and it’s always delicious. Thank you so much for creating it and I just felt it was high time I leave you a little love for it!
lynn
November 9, 2020 at 5:17 amHi Lynne, you have made me all pink in the cheeks and beaming! That one of my recipes has found its way to your family table and has become a family favorite is the fuel to my fire. I can’t thank you enough for your kind words and taking the time to post them. Truly, it means the world to me.
Wishing you and your family and wonderful holiday, filled with joy and Cranberry Conserve!
Many Hugs, Lynn
Debi
October 17, 2021 at 5:45 pmHI Lynn, I am wondering if you have ever made this and served it right away instead of going through the canning process? I admit I am a bit skiddish of the water baths and all. I’d love to make it and serve it if possible. Thanks!
lynn
October 17, 2021 at 7:45 pmOh, you could absolutely serve it without canning! It is wonderful. Are you making it for Thanksgiving?
Xinmei
February 28, 2022 at 1:16 amthese jars look good
Rookie
August 12, 2022 at 2:55 amI have tried successfully.