Small Batch Brandied Cranberry Conserve Canning
Capture the essence of the holidays with this *Small Batch Brandied Cranberry Conserve Canning* recipe, a delightful blend of tart cranberries, warm spices, and a splash of brandy. Perfect for small-scale canning projects, this recipe yields two 8-ounce jars of a rich conserve that balances sweet and tangy flavors. Fresh cranberries simmer with orange juice, zest, cinnamon, and cloves, while plump raisins and optional crunchy pecans add texture. A touch of brandy elevates the preserve, making it an elegant addition to charcuterie boards, holiday feasts, or as a gourmet spread for breakfast pastries. With just 10 minutes of prep time and a straightforward water-bath canning process, this recipe is ideal for preserving the taste of the season or creating heartfelt edible gifts.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 3 cups fresh cranberries
- 1 cup granulated sugar
- 0.5 cup brown sugar (light or dark)
- 0.5 cup orange juice
- 1 tablespoon orange zest
- 0.25 cup water
- 1 piece cinnamon stick
- 0.25 teaspoon ground cloves
- 0.5 cup raisins
- 0.5 cup chopped pecans (optional)
- 2 tablespoons brandy
Instructions
Prepare your canning equipment by sterilizing two 8-ounce jars (or equivalent) and lids in boiling water. Keep them warm until ready to use.
Rinse the cranberries and discard any that are soft or blemished.
In a medium, non-reactive saucepan, combine the granulated sugar, brown sugar, orange juice, orange zest, and water. Heat over medium heat, stirring until the sugars dissolve completely.
Add the cranberries, cinnamon stick, ground cloves, and raisins to the saucepan. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 15–20 minutes, stirring occasionally, until the cranberries pop and the mixture thickens slightly.
Remove the saucepan from the heat and stir in the chopped pecans (if using) and brandy.
Remove the cinnamon stick and carefully ladle the hot conserve into the sterilized jars, leaving about 1/4 inch of headspace at the top.
Wipe the jar rims with a clean, damp cloth and secure the lids until finger-tight.
Process the jars in a boiling water bath for 10 minutes. Adjust processing time if at a high altitude (consult a reliable canning resource for adjustments).
Carefully remove the jars from the water bath and let them cool on a towel-lined counter for 12–24 hours. Check that the lids have sealed properly by pressing the center—if it doesn't flex, the jar is sealed.
Label and store the jars in a cool, dark place. The conserve improves in flavor after a week and can be stored for up to a year. Refrigerate after opening.
Nutrition Facts
Calories |
1110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 32 mg | 1% | |
| Total Carbohydrate | 230.9 g | 84% | |
| Dietary Fiber | 16.9 g | 61% | |
| Total Sugars | 195.2 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 843 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
