Small-Batch Brandied Cranberry Conserve (Canning)

Serve with roasted meats and game, or with baked Brie. A great holiday gift, using fresh or frozen cranberries. Nuts are optional, or substitute another type, like pine nuts. From "The Complete Book of Small-Batch Preserving".

• Ready In: 40 mins
• Yields: 3 1/2 cups

Ingredients

• 1  small orange
• 1  cinnamon stick, about 4 inches long
• 3  whole cloves
• 1⁄2 cup water
• 1  tablespoon lemon juice
• 3  cups cranberries
• 1 1⁄2 cups granulated sugar
• 1⁄3 cup brandy
• 1⁄4 cup  slivered almonds

Directions

1. Finely chop orange, peel and all, in a food processor (remove nay seeds first). Combine with cinnamon stick, cloves, water and lemon juice in a medium non-reactive saucepan. Bring to a boil on medium-high heat, reduce heat, cover, and simmer gently for 10 minutes. Remove cinnamon and cloves.
2. Add cranberries and sugar. Return to a boil, reduce heat, sand simmer, uncovered and stirring frequently, until berries pop and mixture forms a light gel, about 5 minutes. Remove from heat and cool slightly, then stir in brandy and almonds.
3. Ladle into hot half-pint jars and process for 10 minutes in a boiling water bath.