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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
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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.
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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.
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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.
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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.
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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.
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See serving suggestions in the post, above.
See Café Tips above for more detailed instructions.
This recipe will make 5 cups of conserves.
Sandra S McConnell says
Please send me the PIC for the cranberry clementines conserve. Thank you very much.
Chris Scheuer says
You're welcome, Sandra! Hope you enoy it!
Sandy says
This conserve sounds delicious and looks festive for holiday giving. Please send me the PDF for the labels. Thank you for all your great recipe ideas.
Laura Alvord says
Would you send me the template for your label. I made some of this last year for myself and plan to give it away for gifts this Christmas. It is delicious and so different!
Chris Scheuer says
This will make great Chirstmas gifts! The labels should be in your email, Laura!
Judy Osborn says
A wonderful combination of flavors!
Chris Scheuer says
Thanks, Judy!
Lynda says
Chris ,
Could you please send me the pdf for these?? Thank you so much!!
Chris Scheuer says
Hi Lynda, just sent them to you! Enjoy!
Linda Pura Factora Fernandez-Myers, says
Chris, I love all the recipes you’ve posted. May I please have the template to the labels for your conserves? Thank you. Linda P.
Chris Scheuer says
Thanks so much, Linda. Just sent you the pdf for the labels. Enjoy1
Sharon says
Please send me the pfd for the conserve. Thanks
Chris Scheuer says
Hi Sharon, it should be in your inbox - enjoy!
Barbara Roy says
Looks so perfect for gift giving!
Please email me the labels....they are so pretty!
Chris Scheuer says
Thanks, Barbara, just sent you the labels.
Julia says
Am looking forward to making this for our family holiday appetizer spread, as well as for neighbor gifts. Would love the label template when you have a minute - thanks!
Chris Scheuer says
Hi Julia, this would make such a nice gift! Just sent you the label pdf!
Randy says
I would love to make this and add your label, thank you for sharing that
Chris Scheuer says
Should be in your inbox, Randy. Enjoy!
Robin Towse says
This sounds delicious. lease send me the label. Thank you. Robin
Chris Scheuer says
Thanks Robin! Just sent you the labels. Enjoy!
Barbara says
I want to give as gifts. And would like the template. Should it be refrigerated?
Chris Scheuer says
Hi Barbara,
Just sent you the pdf for the labels.
Yes, this conserve should be refrigerated for storing. You could use a hot water bath and can it if you wanted to keep it on the shelf.
Paula says
I learn so much from you! Who knew a zester could get tired?! I live the little tulip Weck jars. Please send me the Clementine cranberry label. Perfect little gifts thank you!
Chris Scheuer says
Thanks, Paula 🙂 I love those Weck jars too. PDF for the labels should be in your inbox!
Robin Tharaldson says
This sounds like a GREAT recipe! What size is the Tulip Weck jar you have been using in your photos of the Pots a Creme and this conserve? Thank you for all of you amazing recipes!
Brigid says
I think I will make this for the upcoming holidays and I may make this as gifts as well. Could you please send the template for the label to me? It would be most appreciated! Thank you!
Chris Scheuer says
Just sent you the label, Brigid. Enjoy!
Jonne Johnson says
Hi! May I please have the pdf for your label for Cranberry Conserve.
jonnej@cox.net
Can't wait to try it! Thanks. 🙂
Chris Scheuer says
Sent!
Mitzi says
Hi Chris,
I plan to gift the conserves this Christmas. Would canning using the water bath method work with this recipe?
Chris Scheuer says
Hi Mitzi, I honestly don't do anything with a water bath as I just use the freezer to store my jams and jellies. I would think it would work just fine but I don't want to say for sure since I haven't done it myself.
Brigitte Persicone says
Hi Chris, cant wait to try this recipe, I just found it on your blog and am starting to think about gifts for the holidays, my mom is in a nursing home and would like to give these little jeweled jars to the staff who are so kind and caring to my mom. If I can please have the template it would add a touch of gourmet to the jar.
thanks so much for sharing,
Regards
Brigitte from Canada
Chris Scheuer says
Just sent it to you!
Sheri says
This sounds delicious and I'm eager to try it. Can extra jars be frozen? How long can it be stored in the fridge?
Thanks!
Chris Scheuer says
Hi Sheri, absolutely! It freezes well.
Dena says
Just made this and it's cooling. First thing my husband said was "You're going to have to make more of this!"
It's so delicious! Question about the pecans. Should I stir them in today after it's cooled or wait closer to serving on Christmas?
Thanks again for another great recipe!
Dena says
Thanks Chris. You made me laugh! I 've printed out 10 of your recipes that I am making for Christmas. You're going to be the STAR of my party! Thank you!
Chris Scheuer says
Haha! I love it! Wish I could be a little mouse at your party to nibble up the crumbs 🙂
Dena says
How far in advance can I make this for Christmas Day? Looks wonderful!
Chris Scheuer says
Hi Dena, you could make it now. It will keep nicely for several weeks. It might disappear though and you'll have to make it again. Just saying...
Karin Hicks says
Just what I have needed - a gift for a cousin in his 80s whose abilities to enjoy life is has become limited. But he can still eat and he enjoys great food.
I make the conserve today, can't wait! I can already taste it. And based on my experience with your recipes over the last year or so I know it will be a stunner!! Your pretty label will make the jar stand out even more. Please could you let me have your template.
And then the conserve will travel 150 miles to London on Friday to sweeten his Christmas. Thanks so much!
Chris Scheuer says
I love this, Karin, so happy the conserve will be an enjoyment for him! And I love that you live in the UK, one of our favorite places on earth!
Victoria says
Made this yesterday and it is delicious! I couldn’t find any decent fresh ginger, so I minced some candied ginger and it was fine. This is going to be a go-to for gifts and parties from now on out! Thank you!
Chris Scheuer says
You're welcome, Victoria! So happy you enjoyed this conserve, we love it too! Merry Christmas!!
Terry says
I bought a few Brie bakers on sale to add to Christmas gift baskets. This recipe and a round of Brie would be a great addition. Please send,ethe cute label template. Thanks so much.
Chris Scheuer says
You should have gotten the label Terry. Let me know if you didn't. Happy holidays!