Cranberry, Clementine and Pumpkin Seed Conserve
Recipe from Food & Wine

Cranberries only need to be cooked for a few minutes before they burst and form a sauce. Melissa Rubel Jacobson has a number of recipes for them, including Jellied Cranberry Sauce with Fuji Apple and Cranberry-and-Dried-Fruit Compote.


Cranberry, Clementine and Pumpkin Seed Conserve
Frances Janisch

by 1  person

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Servings: 12
Prep Time: 35 mins
Total Time: 3 hrs 50 mins
Related Categories: Christmas, Cranberries, Cranberries, Cranberry, Healthy Cooking, More Holidays, Sauces, Seasonal, Thanksgiving, Vegetarian, Winter
 
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Ingredients
  • 3 
    clementines
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  • 1 1/4  cups
    sugar
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  • 1  cup
    water
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  • 1  12-ounce
    bag fresh cranberries
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  • 1/2  cup
    roasted pumpkin seeds
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Directions
1.
In a medium saucepan, cover the clementines with water. Bring to a simmer and cook over moderately high heat until the skin softens, about 8 minutes. Drain and let stand until cool enough to handle. Coarsely chop the whole clementines and discard any seeds. Wipe out the saucepan.
2.
In the same saucepan, combine the chopped clementines with the sugar and water. Bring to a simmer and cook over moderate heat until the clementine peel is sweet, about 30 minutes. Add the cranberries and cook over moderately high heat until they burst, about 6 minutes. Scrape into a bowl and refrigerate until chilled, about 3 hours. Fold in the pumpkin seeds and serve.

Make Ahead
The conserve can be refrigerated for up to 2 weeks. Fold in the pumpkin seeds just before serving.
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