Nov 05 2009
Did you know there are only five states in the US that grow cranberries? Besides my homestate, Wisconsin, cranberries are grown in Massachusetts, New Jersey, Washington, and Oregon. Because cranberries are native to Wisconsin, I’m able to get local cranberries every year.
For the holidays last year, I wanted to try something new in my gift baskets. Putting on a brave face, I tried canning for the first time with this recipe. Since I kept a couple of the jars for me, I can say that I absolutely loved this, but it’s probably not for everyone. The flavor of the spices really shines through, so if you love the taste of holiday spice, you’ll just might love this as much as I did.
I served this over slices of orange pound cake, brioche French toast, waffles, and even used it as a topping for plain yogurt.
Holiday Fruit Preserves
adapted from this recipe
4 cups Bartlett pears, peeled & diced
3 cups cranberries
2 cups raspberries
2 1/2 cups sugar
2/3 cup orange juice
1 tbsp orange zest, finely grated
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
4 tbsp orange liqueur
Bring all ingredients up to a simmer in a large, heavy-bottomed saucepot, stirring often.
Simmer for about 15 minutes, until pears are tender and cranberries have popped. Pack into sterilized jars and seal, or store refrigerated for up to 4 weeks.
Holiday Fruit Preserve can also be frozen for up to 3 months.
Makes 8 cups.