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Fruit Conserve

La Vie Piquant

La vie piquant—the spicy life!  Everyday is filled with “piquant” moments that are pleasantly stimulation of exciting to the mind.  Whether it is in the form of food, style, design, love, entertaining, or any other inspiring idea or tangible object, “it” should be celebrated!  Here I will be sharing with you simple, beautiful, realistic, doable, and truly re-creatable recipes, entertaining ideas, and home décor pizzazz that will help you interject a little bit of “piquant” into your life – after all, we only live once.  Join me in living la vie piquant!

Fruit Conserve

Marc J. Sievers

A holiday dinner in my family would not be complete without jellied cranberry sauce (with the can lines!) in a little crystal dish on the table!  While I still love that sentiment and tradition, I have upped the game with my Fruit Conserve.  My version of “cranberry sauce” is brimming with flavorful ingredients like dried figs, golden raisins, dried cherries, and currants – just to name a few!  I have even added a few tablespoons of Grand Mariner, an orange liqueur, to add a little more depth of flavor – it is the holidays after all!  What I love the most about this recipe is it can be made up to three days ahead of time and stored in an air-tight container in the refrigerator.  Allow it to sit for 20 minutes at room temperature before serving.  Leftover conserve is fabulous when warmed through and served over vanilla ice cream or even on crackers with slices of Brie.  A triple-duty recipe, perfect for this time of year!

This recipe is part of “An Autumnal Feast!  A Collection of Recipes from Watermarc – Art & Appetite”.  Explore the other recipes in this series:

Happy cooking!


Fruit Conserve

Ingredients (serves 6-8)

  • Fresh Cranberries – 1 bag (12 ounces)
  • Sugar – 1¼ cups
  • Honey Crisp Apple – 1, peeled, cored, ½-inch diced
  • Bosc Pear – 1, peeled, cored, ½-inch diced
  • Orange – 1, zested, seeded and ½-inch diced
  • Lemon – 1, zested, juiced
  • Grand Marnier – 3 tablespoons
  • Cinnamon – ¼ teaspoon
  • Course Sea Salt – ¼ teaspoon
  • Golden Raisins – ½ cup
  • Dried Black Mission Figs - ½ cup, rough chopped
  • Zante Currants – ½ cup
  • Dried Cherries – ½ cup
  • Water – 1 up

Directions

  1. Start by placing the water, sugar, and cranberries into a medium-sized saucepan set over medium heat.  Cook for 5 to 10 minutes, or until the cranberry skins open.
  2. Next, add the apple, pear, orange, zests, and lemon juice.  Continue cooking for 20 minutes, stirring occasionally.
  3. Finally, off the heat, add the raisins, currants, cherries, figs, cinnamon, salt, and Grand Marnier.  Allow to cool and place into the refrigerator to set. 
  4. Serve slightly chilled.

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