Apple Cranberry Conserve
This amazing apple cranberry conserve is a great way to use apples, and it’s yummy on biscuits! Or heat and drizzle over ice cream or brie.
Apple cranberry conserve is one of those old-fashioned preserves that feels both practical and a little luxurious. It’s a wonderful way to use up apples, especially tart varieties, and turn them into something that feels special enough for gifting or holiday breakfasts. With apples, dried cranberries, warm sweetness, and a bit of crunch from pecans, this conserve lands somewhere between jam and relish.
What sets this conserve apart is its texture and depth. The apples soften but keep some structure, the cranberries plump up and add chewiness, and the mix of white and brown sugars gives the finished conserve a rich, caramel-like undertone. A splash of lemon juice brightens everything and ensures a good set, while liquid pectin keeps the process reliable and approachable, even if you’re newer to canning.
Spread it on biscuits or toast, spoon it over ice cream, or warm it slightly and drizzle it over brie for an easy appetizer. However you use it, this apple cranberry conserve delivers big flavor from simple ingredients.
What is a Conserve?
A conserve is a mixture of fruit—usually a combination of fresh fruit, citrus, nuts, and dried fruit. This conserve is made with apples, dried cranberries, lemon juice, and chopped pecans.
What You’ll Like About This Recipe
Perfect balance of sweet, tart, and rich. Tart Granny Smith apples and dried cranberries provide contrast to the mix of granulated and brown sugars, creating a conserve that’s flavorful without being overly sweet.
Great texture and body. This conserve isn’t smooth like jelly. You get tender apple pieces, chewy cranberries, and crunchy pecans in every spoonful, which makes it especially satisfying as a spread or topping.
Reliable canning results. Liquid pectin and fresh lemon juice help ensure a consistent set, making this a dependable recipe whether you’re an experienced canner or still building confidence.
Versatile uses. Beyond toast and biscuits, this conserve works beautifully with cheese boards, desserts, and even savory dishes that benefit from a touch of sweetness.
Ideal for gifting. The color, texture, and flavor make this conserve a standout homemade gift, especially during the holidays or apple season.
Ingredient Notes
- Dried cranberries – These rehydrate in apple juice, adding concentrated cranberry flavor and a pleasant chew without excess liquid.
- Apple juice – Used to plump the cranberries and add gentle apple sweetness. Unsweetened juice keeps the conserve from becoming cloying.
- Granny Smith apples – Their firm texture and tart flavor hold up well during cooking and balance the sugars in the recipe.
- Lemon juice – Provides acidity for both flavor and proper gelling. Fresh lemon juice is best for consistent results.
- Granulated sugar – Helps dissolve quickly and contributes to the set of the conserve.
- Light brown sugar – Adds moisture and a deeper, caramel-like flavor that complements the apples and cranberries.
- Pecans – Bring crunch and richness, turning this preserve into a true conserve rather than a simple jam.
- Butter – Optional, but helps reduce foaming during boiling.
- Liquid pectin – Ensures a reliable set and shortens cooking time, preserving fresh fruit flavor.
How To Make Apple Cranberry Conserve
- Heat the dried cranberries and apple juice until hot, and then let the mixture cool. This will plump the dried cranberries.
- Since you will be processing the jars, it isn’t necessary to sterilize them. Just make sure the jars and lids are clean.
- Fill the canner with water and place it over heat.
- Add the apples and lemon juice to the cranberry and apple juice mixture, then boil, stirring frequently. Lower the heat to low and simmer for 5 minutes.
- Add the sugars to the saucepan and cook over medium heat until dissolved.
- Stir in the pecans and bring to a full rolling boil.
- Add the pectin to the boiling mixture and boil for 1 minute.
- Immediately remove from the heat to a rack and let the conserve cool for 5 minutes. Stir it occasionally and skim off any foam.
- Fill the jars, leaving 1/4-inch headspace. Place the lids on the jars.
- When the water in the canner is boiling, place the jars on the canning rack and lower them into the water. Bring the water back to a boil and gently boil for 10 minutes.
- Remove the jars to racks and cool completely without inverting them.
Pro Tips
- Chop the apples finely and evenly so they cook at the same rate and distribute well throughout the conserve.
- Use a heavy-bottomed saucepan to prevent scorching once the sugars are added.
- Stir constantly during the final boil to avoid sticking and ensure even heat distribution.
- If gifting, label jars with the date and suggested uses, such as “great on biscuits or cheese.”
Recipe Variations
- Nut-free apple cranberry conserve. Omit the pecans for a smoother texture that’s better suited for spreading or baking.
- Spiced conserve. Add cinnamon, allspice, or ground ginger for a warmer, more holiday-forward flavor profile.
- Orange-accented conserve. Replace part of the apple juice with orange juice or add finely grated orange zest for citrus brightness.
- Reduced-sugar version. Use a low-sugar pectin and reduce the total sugar slightly, keeping in mind that texture and shelf life may change.
- No-canning option. Skip processing and store the conserve in the refrigerator for short-term use.
Serving Suggestions
- Serve spread generously on warm biscuits, toast, scones, or English muffins.
- Add to a cheese or charcuterie board with brie, goat cheese, or sharp cheddar for contrast.
- Pair with roasted pork or turkey as a sweet-tart accompaniment.
- Choose to warm it slightly and drizzle over vanilla ice cream for an easy dessert upgrade.
How to Store
Refrigerate. Once opened, store jars in the refrigerator and use within 3 to 4 weeks.
Pantry. Properly processed and sealed jars can be stored in a cool, dark place for up to 1 year. Check seals before using.
Freeze. If not canning, spoon the cooled conserve into freezer-safe containers, label, and freeze for up to 6 months.
Frequently Asked Questions
Apple Cranberry Conserve
Ingredients
- 3/4 cup dried cranberries
- 3/4 cup apple juice, natural, unsweetened
- 4 to 6 large apples, finely chopped, Granny Smith or similar
- 1/2 teaspoon butter, optional
- 4 tablespoons lemon juice, fresh
- 2 1/2 cups granulated sugar
- 2 1/2 cups light brown sugar, packed
- 1/2 cup pecans, finely chopped
- 3 ounces liquid pectin
Instructions
- In a large saucepan, combine the dried cranberries and apple juice. Place the pan over medium heat and cook just until hot. Remove from the heat and set aside to cool.
- Fill a canning kettle with water. Bring to a boil. Reduce the heat to the lowest setting to keep the jars hot.
- Add the chopped apples and lemon juice to the cranberries and apple juice. Bring the mixture to a boil over medium heat, stirring frequently. Reduce heat to low, cover, and simmer for 5 minutes. Gradually add the granulated and brown sugars, stirring constantly. Add the butter, if using.
- Increase the heat to medium and cook until sugar is dissolved, stirring constantly. Stir in the chopped pecans.
- Increase heat to medium-high and cook, stirring constantly, until the mixture comes to a full rolling boil. Stir in pectin and return to a full rolling boil. Stirring constantly, boil for exactly 1 minute. Remove from heat to a rack and let cool for 5 minutes, stirring from time to time. Skim off any foam, if necessary.
- Remove jars from the hot water and fill with conserve, leaving 1/4-inch headspace. Use a small spatula or butter knife to remove any air bubbles. With a damp paper towel, wipe any spills from jar rims and threads.
- Place the lids on the jars Using a jar lid magnet or tongs. Screw on the jar rings but do not over-tighten.
- Put the jars on a rack in the canner and lower into the hot water. If necessary, add more boiling water so it is at least 1 inch above the jars. Bring to a boil, cover, and boil gently for 10 minutes.
- Remove the processed jars to racks to cool completely. Do not invert the hot jars of conserve.
- Makes 5 to 6 half-pint jars.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
