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Raspberry- Apple Conserve
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|Total: 1hr 5min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
To roast hazelnuts, place them on a no-stick baking sheet. Roast in a 350°F oven for 10 minutes. Or place them in a paper bag and microwave on high power for 4 minutes.
In a food processor or blender, combine the lemon rind and sugar. Process with on/off turns until the lemon rind is minced and well-blended with the sugar. Add the apples and
process until the apples are coarsely chopped.
Transfer the mixture to a large saucepan. Cover and cook over medium heat for 10 minutes.
Remove from the heat. Stir in the raspberries and let them steep in the mixture for 15 minutes.
Cook the mixture over medium heat for 5 to 10 minutes, or just long enough to evaporate excess moisture.
Meanwhile, rub the warm hazelnuts gently against the mesh of a strainer to remove as much of the brown skin as possible. Coarsely crush the nuts.
Remove the raspberry mixture from the heat. Stir in the liqueur (if using) and the crushed nuts.
Pack the conserve into hot, scalded preserving jars, leaving 1/8" headspace. Wipe the rims clean, attach the lids and tightly screw on the caps. Invert the jars for 10 seconds.
Cool on a wire rack. Store in the refrigerator.
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