This preserve is equally at home on the breakfast table or with your afternoon scones as it is on your Thanksgiving dinner table. It can also be made with pears, or a combination of apples and pears. For the black tea, Darjeeling, Ceylon and Keemun are excellent choices, but any black tea should give you a very good result. This recipe can be doubled or tripled easily, so make plenty to use and to share. Packed into an attractive jar it makes a lovely little gift when visiting friends during the holiday season.
Black Tea Infused Cranberry Apple Preserves
Black tea adds a sweet maltiness that nicely balances the acidity of cranberries in this new take on a classic preserves recipe.
Equipment
- 1 Heavy saucepan
- 1 Metal spoon
- 1 Microplane for lime zest
Ingredients
- 4 cups apples peeled and diced
- 2 cups cranberries washed
- 3 cups sugar
- 2 each limes
- 3/4 cup black tea triple strength
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon ginger root freshly grated
- 1/4 teaspoon salt
Instructions
- Add all ingredients except the lime and ginger to a heavy pan.
- Bring to a boil over high heat and turn down to medium. Simmer, skimming the foam after about 5 minutes.
- Let simmer until the cranberries have burst and the apples or pears are tender, roughly 10 to 15 minutes.
- Add lime juice, zest, and grated ginger. Simmer until thickened and remove from heat.
- Let cool. Process in a canner, or store covered in the refrigerator.
