Cranberries start popping up in grocery stores right after Halloween. And just the sight of them makes me think of Thanksgiving and Christmas and cranberry sauce . . . This conserve is not super sweet, and warmed with brandy.
Chop two peeled and seeded tangerines and a third of a peeled and seeded lemon in food processor.
Simmer for 10 minutes with a cinnamon stick and 1/8 teaspoon cloves
Add 6 cups cranberries, 3/4 cup water and 2 cups granulated sugar. Stir, then simmer 10 minutes covered. Remove cover and simmer another 10 minutes until cranberries have all popped and mixture thickens.
Remove from heat, add in 1/2 cup brandy and 1/3 cup almonds, both optional but highly recommended!
Fill hot, prepared jars, leaving 1/4 – 1/2 inch headspace. Process for 10 minutes (or 15 minutes at 5000 feet) in hot water bath. Makes 6 half-pints. I like to make these in small half-cup jars and give as gifts around the holidays . . .