Canning: Cranberry Tangerine Conserve with Spirit!

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 . . .

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