This post may contain affiliate links. For more information, see our privacy policy.
Keep a stash of these Cranberry Clementine Conserves handy for a super easy and absolutely delicious appetizer. It's also fabulous for gift giving!
What's a "conserve"? I hate to disillusion you regarding my culinary expertise, but honestly, I didn't know myself until several weeks ago when this recipe for Cranberry Clementine Conserves first started swirling around in my head.
As I began thinking about recipes for the upcoming holidays, I got the idea of making some type of preserves that could be spread on morning toast or on biscuits. At the same time, I wanted one that could be enjoyed as a condiment, with cheese or spooned over grilled or roasted chicken.
Somewhere along the way, I became intrigued by the idea of a conserve, although I wasn't sure exactly what it was. A bit of research (see below) revealed that a conserve was exactly what I had in mind.
After numerous attempts and quite a few bags of cranberries, this delicious Cranberry Clementine Conserves recipe evolved. I think you're going to love it for holiday entertaining and gift-giving!
Jams, jellies, marmalade, preserves, conserves... What's the difference?
Although they're similar in that they're all made from fruit and often served on toast, there are also distinct differences. Here's the scoop on each one:
- Jam is a mixture of fruit and sugar that's either boiled till it's thick and spreadable or thickened with some type of pectin.
- Jelly is a spread, also made from fruit and sugar, but it's clear and is made from fruit juice rather than whole fruit like jam.
- Marmalade is basically jam that is made from both the peel and the pulp of some type of citrus fruit. It can be thickened by cooking or, as in freezer marmalade, with pectin.
- Preserves are similar to jam, in that they are made from whole fruit. The difference is in the texture and size of the fruit. In preserves, the fruit is left in large pieces so the texture is not smooth like jam or jelly.
- And conserves? Conserves are spreads that include nuts and dried fruits as well as fresh fruit. Often, they will also be made from a mixture of more than one fruit. In some ways, a conserve is similar to a chutney.
I loved the idea of a crimson red jam made with cranberries, dried fruit and nuts. I made a few batches of conserve pairing frozen sweet cherries with the cranberries, but it just wasn't quite right. When I spotted a big bag of clementines on sale, that's when things started to come together. Cranberries and oranges are a match made in heaven, and clementines fall into that same delicious category.
In addition to cranberries and clementines, this Cranberry Clementine Conserves recipe includes sugar, golden raisins, fresh ginger, a splash of rice vinegar and a squeeze of Sriracha. Toasted pecans are added after the conserve cools down. The ginger and rice vinegar add a fresh vibrancy and the Sriracha a delicious touch of heat.
Do you love to give gifts from the kitchen? These Cranberry Clementine Conserves are easy and will wow everyone who has the pleasure to be a recipient. Pair them with a nice box of crackers -or make your own!
The conserve goes well with just about any kind of cheese, but we love it with Brie, goat cheese or a smoky cheddar. Include a wedge of cheese and/or a nice bottle of wine and you've got an amazing gift for that hard-to-buy-for family member or friend.
I love these Weck tulip jars for gift giving, as the recipient can use them over and over. For other nice, but less expensive options, check out these Hexagon jars or these Bormioli Rocco Quattro Stagioni jars. I like to attach a pretty little label for an added touch. I made the one shown below and would be happy to share the template. Just leave a comment below and I'll send you the pdf. (Don't worry, your email won't show up in the comments, it will just be visible to me.)
You definitely want this Cranberry Clementine Conserves in your holiday recipe arsenal. Make a batch and you won't have to worry about appetizers all season. Just keep some nice crackers and a few wedges of cheese on hand and you'll be all set! And when they ask what a conserve is, you can act real smart and pretend you've been a conserve connoisseur all of your life. I won't tell!
Café Tips for making this Cranberry Clementine Conserves
- This recipe calls for clementine zest and juice. The easiest (super easy) way to zest any type of citrus fruit is with a microplane zester. A zester like this is worth its weight in gold and is also great for hard cheese, chocolate, nutmeg, garlic, etc. They're inexpensive and will last a long time. Just a heads up though - they do wear out after lots of use. If your zester seems dull, you probably need to replace it.
- Most cranberry recipes call for "sorting" the berries. This simply means checking them over and removing any soft or damaged berries. It's almost easier to do this by feel rather than by sight. Just wash the berries well and run your hands through them. You'll easily feel which ones need to be discarded.
- One other note on "sorting". Cranberries come with stems removed, but there are always a few that they miss. Cranberry stems look like fine hairs or wires. Be sure to give the berries a once over check to make sure they're all removed.
- When simmering the cranberry mixture, watch it fairly closely. You want a rapid simmer, but you don't want the pot to boil over. It makes a huge mess. (Don't ask me how I know.)
- There's a tablespoon of Sriracha in this Cranberry Clementine Conserves recipe. Sriracha is a type of hot sauce or chili sauce made from chili peppers, garlic, sugar and salt. You can find it in the Asian section of most larger grocery stores or online. It adds a bit of savory heat to this sweet jam. It's not over the top spicy, but if you don't like heat, just start out with a half of tablespoon. You can always add more. If you like things nice and spicy, taste the conserve just before jarring and add more Sriracha, to taste.
- Since you're using the zest of the clementines, use organic, if possible. Either way, be sure to wash the clementines thoroughly. I actually use a small brush and a bit of dish soap, then rinse them really well. Dry the clementines with a paper towel before zesting.
- In the recipe you'll note that 1 cup of the cranberries is reserved and added after 8 minutes of cooking. The reason for this is that the reserved berries won't cook as long and will help the conserve retain that vibrant red color.
Keep a stash of these Cranberry Clementine Conserves handy for a super easy and absolutely delicious appetizer. It's also fabulous for gift giving!
- 1 cup chopped pecans
- 6 clementines organic, if possible.
- ¼ cup rice vinegar
- 1 12- ounce bag fresh or frozen cranberries
- 2 ¾ cups sugar
- 1 cup golden raisins
- 1 tablespoon sriracha chili sa
- 4 teaspoons finely zester fresh ginger
-
Preheat oven to 350˚F. Place pecans in a small baking pan. Bake for 5-7 minutes or until golden and fragrant. Set aside to cool.
-
Wash the clementines well. With a zester, zest 3 of the clementines. Set zest aside, covered. Cut clementines in half and, with a hand juicer, squeeze the juice, reserving the pulp.
-
Measure clementine juice and pulp. It should be about ¾ to 1 cup. If it’s a little more or less, it’s fine. Transfer juice/pulp and rice vinegar to a large saucepan and bring to a boil. Cook for 4-5 minutes until juice is reduced to about one half the original volume.
-
Set aside 1 cup of the cranberries. Add the remaining cranberries, sugar, raisins, and Sriracha to the saucepan with the reduced juice mixture. Bring to a boil, then reduce to a rapid simmer. Cook for 8 minutes then add reserved cup of cranberries and stir well. Continue cooking until cranberries are soft and mixture is beginning to thicken (it will thicken more as it cools), another 7-10 minutes (for a total time of about 15-18 minutes), stirring occasionally.
-
Add fresh ginger and clementine zest. Stir to combine. Cool completely, then add pecans and stir well. Transfer to glass jars or other storage containers. Cover and store in refrigerator. Allow to sit out for 15-20 minutes to remove chill, before serving.
-
See serving suggestions in the post, above.
See Café Tips above for more detailed instructions.
This recipe will make 5 cups of conserves.
Brenda Ball says
I haven't made them yet but they look wonderful. Will be making soon. Can I please have the template for the labels, they're very cute. Will give you a comment when I do. Thanks
Judy in Texas says
Perfect timing ! This cranberry clementine conserve will be perfect for our Thanksgiving gathering. Please send me the pdf for the darling lable. Thank you so much.
Chris Scheuer says
Done! Enjoy,Judy!
Arlee Cada says
I love how pretty this conserve is. And thank you for your very descriptive posts and interesting recipes. I would love to have a copy of your template for the jars.
Chris Scheuer says
Done! Enjoy the conserves and have a wonderful Thanksgiving!
Debbie Lane says
Oh my goodness, so much deliciousness and so pretty, too! May I please have a copy of your very cute template? Thank you 😊
Chris Scheuer says
Just sent it Debbie - enjoy!
Victoria Love says
Looking forward to making this, it is such a treat for the eye! I have a soecial recipient in mind!
How long do you think this will keep in the fridge?
Thank you so much for your wonderful blog posts!
Laurel Shelton says
Your posts and recipes are absolutely delightful! So real and approachable! I always wish you were my neighbor!!!...You almost feel like you ARE! Your Thanksgiving descriptions are so spot on!!! It’s a nightmare meal! I can’t wait to try your gravy and conserve!.....And would love to have your label pattern!
Thanks so much!
Chris Scheuer says
Thanks so much, Laurel, I'll send the pdf via email.
Kay Anderson says
Love the recipe. Please send the template for the tag.
Chris Scheuer says
Thanks, Kay - done!
Julie Fleming says
I can never get enough of your recipes!
simply beautiful!
Billy says
I absolutely love clementines.. I am looking for any way to preserve them!
Jeannine says
I have made this Conserve and it is delicious without the addition of the spice. We served it at Christmas and everyone enjoyed it. I would like to be able to put the conserve in jars while it is hot (like you do jam) so the jars seal tight. Should I leave the pecans out or will they tolerate the heat? Thanks.
Chris Scheuer says
Thanks, Jeannine, so happy you enjoyed it. I haven't tried sealing the jars but I think I would probably just add them at the last minute or before serving.
Ruth M says
As per normal, I am behind on my Christmas baking I just finished making this--it is absolutely beautiful, and tastes amazing! Can't wait to include it (as well as the Weck tulip jars) in the goody baskets we give to our neighbors and friends. Thank you, thank you, thank you, for your terrific recipes and posts. Wishing a Merry Christmas and a New Year full of blessings for you and those you love!
Chris Scheuer says
Merry Christmas to you too Ruth! So happy you enjoyed this cranberry conserve! You're so sweet!
Chris Scheuer says
Thanks so much Ruth! Wishing you a wonderfully Merry Christmas as well! So happy you enjoyed this conserve, ope your friends and neighbors love the goodie baskets!
Marie-Anne Reilly says
Hi
This is the first clementine and cranberry conserve that ticks all the boxes - i.e. Spicy! I want to make some in time for Xmas gifting. Just a quick question though. All my preserves are not stored in the fridge, especially if I'm gifting. If this one contains vinegar is it essential to refrigerate? Presumably, then I would need to fill the warm sterilised jars whilst the conserve is warm and seal it immediately whilst still warm? Would I then have to add the pecan in the mixture whilst still finishing on the stove, or will I need to omit the pecan?
Thank you.
Marie-Anne
Chris Scheuer says
I'm sorry to be so slow to answer this Marie-Anne. We were with family celebrating an early Christmas. I haven't tried making this and not refrigerating it so I don't want to advise you on this. You could just keep it in a storage container in the refrigerator and then transfer it to jars when you were ready to gift it.
Peggy says
Chris,
I would love to have the PDF for the labels for the conserve!
Thank you!
Peggy
Lynda says
Chris,
Just finished making this conserve, and it is fabulous!!
Also made the 15 min pecan brittle, and it is amazing too, and so easy!!
Question! My conserves did not turn out the bright red like yours did, but they are still so good. Any tips on how to retain the bright red color of the cranberries?
Chris Scheuer says
Hi Lynda, I just went over my instructions and realized perhaps they weren't clear. Only cook the mixture another 8-10 minutes after adding the reserved berries. You might have cooked it too long. So sorry if that was the case. I re-worded the directions a bit to make that more clear.
Lynda says
Thank you for the prompt reply. They are still wonderful!!!
Laura | Tutti Dolci says
So pretty, Chris! This is the perfect holiday appetizer!
Sharon Barker says
So excited to give this a try. Have found the little Weck jars, printed off the labels and purchased all the ingredients. I think I’m ready. Thank you for sharing.
Chris Scheuer says
Enjoy!
cheri says
Hi Chris, oh I love everything about this, cranberries with nuts, raisins, ginger and some spice, perfection !! love the weck jars too!
Sharon Barker says
These Cranberry conserves look so lovely! I have some of those wee Weck tulip jars so this will be a perfect appy to add to a Christmas basket. I’d be delighted if you could send me your label PDF. Thank you so much.
Chris Scheuer says
Done!
Denise Browning says
How beautiful! Loved the touch of spicyness in this conserve. I hope you had a great Thanksgiving!
John/Kitchen Riffs says
I didn't actually know the definition of a conserve -- thanks for that! And thanks for this recipe -- looks wonderful. That color is amazing! 🙂
Cathleen @ A Taste of Madness says
I have never heard of conserves either. I am glad you enlightened me!
Lynda says
I know this is probably a crazy question, but where do you find scalloped card stock?
Chris Scheuer says
Hi Lynda, that's not a crazy question at all. I just use regular white cardstock and cut out little circles with scalloped edges with one of these: http://amzn.to/2kaeUaM
I use this little punch for lots of other things too. Sometimes I'll punch the little circles, then glue a toothpick to the back and use them for little place cards or to identify food on a buffet. For example, I might write "Cinnamon Crumble Coffee Cake" on one and stick it in the coffee cake so guests know what it is. I'll do these in fun colors for all the items on the buffet. It gives a pretty look too.
Vicki Bensinger says
THIs is beautiful Chris. I need I make this. I’m sure my family would love this!
Susan says
What a beautiful and delicious addition to a cheese and charcuterie platter! I need to get busy making some homemade gifts like this.
Sophie says
What a beautiful idea for christmas present.I would love your template. thank you