These Spiced Holiday Cranberry-Pear Preserves are wonderful at a seasonal breakfast or brunch or to give as a thoughtful gourmet gift from the kitchen. The combination of the pears, cranberries, and gingerroot is just so zingy, fruity, and seductive, the preserves are ideal for serving along with rolls, toast or English muffins (especially cranberry-studded English muffins). The preserves can also serve as a totally fuss-free, eye-pleasing topping for plain yogurt. And they are a matchless addition to an appetizer or cocktail plate of crackers and sharp cheese.
For an even more flavorful, aromatic and unusual preserves, incorporate the optional dried culinary lavender into the recipe, as shown in the gift jars here. Gourmets on your list will be especially pleased with this extra touch–the herb and gingerroot enhance one another beautifully.
- 3 tablespoons fresh lemon juice
- 6 to 7 large ripe but still firm Bartlett pears (about 3 lbs. total)
- 4 cups granulated sugar
- 1 tablespoon peeled and finely minced fresh gingerroot
- ¾ cup finely chopped fresh (or frozen, thawed) picked over, washed and well-drained cranberries
- 1 tablespoon finely chopped dried culinary lavender, optional
- Bring a large, deep pot of water (or canner) to a boil over medium heat; then turn heat to low. Wash 5 or 6 6- to 8-ounce jelly jars and screw bands in hot soapy water; rinse well. Place them in the pot of boiling water; let stand. Place ladle and funnel in boiling water also. Dip flat lids into boiling water for 1 minute. Let stand underside up until used. Drain jars, then turn right-side up.
- Put lemon juice in a large shallow bowl. Peel, core, and chop pears, stirring them into in the lemon juice as you work. Ready enough pears (including juice) to yield 5 cups. Stir together pears in a 6- or 8-qt. non-reactive pot together with sugar, gingerroot and 2 tablespoons water. Let stand, stirring occasionally, until sugar starts to dissolves, about 5 minutes. Place pot over low heat and cook, stirring frequently, until it boils at the edges and the pears begin to exude their juices. Adjust heat so the preserves boil gently, and cook, stirring occasionally, for 10 minutes. Stir in cranberries and boil gently 10 to 15 minutes longer or until liquid is somewhat thickened and syrupy. Stir in lavender, if using. Let pot return to a gentle boil and cook 2 minutes. Remove from heat.
- Ladle preserves into prepared jars, filling to within ¼ inch of tops. Wipe off jar rims and threads. Cover with 2-piece lids. Screw on bands tightly. Place jars on elevated rack or on a folded tea towel in pot or canner. Add water to cover jars by at least 1 inch. Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals; promptly use any jars of preserves that aren’t sealed or keep refrigerated. Once opened preserves should be refrigerated.
Other delish holiday recipes with cranberries:
Cranberry-Pecan White Chocolate Drop Cookies
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