That's what I was thinking about when I was peeling all these Ida Red apples, my favorite these days. Yesterday was cold, and snow started falling in the afternoon, the first of the season and not just a dusting. I had bread rising and these apples to cook up; perfect cold weather activities in my book. I had just started some clementine marmalade in a pot, then removing it to a bowl to sit. I didn't clean the pot, just started adding apples to it, so that orange-y syrup could mingle in. This conserve was a total whim, and lucky for me it came out great. Which is not hard when you work with such great ingredients that naturally go well with each other. Note that there is no sugar--it's sweetened only with some juice and a little bit of jelly. We had it in our oatmeal this morning, and it was delicious. It's really gorgeous, rosy pink and studded with golden orbs. I love the fruits of winter.
8 cups of peeled, cored apples, chunky dice
1 cup of cranberries
1 cup of golden raisins
1/2 cup cranberry raspberry juice (any juice with no added sugar would be fine)
1/4 cup crystallized ginger
2 tbsp. of grape jelly (I used this niagara grape jelly I made, adding sweetness and gloss)
1 tbsp. pumpkin pie spice
Simmer for an hour until apples are softened. When you pull a wooden spoon through the bottom of the pan and there is no water forming at the edges, and the sides don't close immediately, you can call it done. Ladle into mason jars and seal. Once cool, keep in the fridge. I am sure these could be processed but I didn't choose to. I know I'll eat it too quickly.