Small-Batch Brandied Cranberry Conserve (Canning) - cooking recipe

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

Preparation

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.
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.
Ladle into hot half-pint jars and process for 10 minutes in a boiling water bath.