Cranberry fig apple preserve brings tart cranberries, sweet figs, and firm apples together in one jewel-toned jar. A splash of kirsch at the end lifts everything, and lemon sharpens the whole batch. It's a fifty-five-minute project that makes you look like a lifetime canner.
Move over, basic cranberry sauce! This Cranberry Fig Apple Preserve is the sophisticated, jewel-toned condiment your holiday table has been dreaming of. It’s a vibrant symphony of tart cranberries, luscious fresh figs, and crisp apples, all brightened with a hint of lemon and a cheeky splash of kirsch. Whether you’re slathering it on morning toast, pairing it with a sharp cheddar, or gifting it in a beautiful jar, this preserve is pure, homemade magic.
Ingredients
• 1 lb / 454 g fresh cranberries
• 1 lb / 454 g fresh figs
• 2 firm, tart green apples, like Pippin or Granny Smith
• 2 lemons
• ½ cup / 120 ml (4.1 fl oz) water
• 2 lbs / 908 g (32 oz) granulated sugar
• 2 Tbs / 30 ml kirsch
Instructions
1. Prepare the Fruit: Rinse the cranberries, discarding any that are soft or discolored. Trim the stems from the figs, quarter them, and slice thinly. Peel, core, and coarsely chop the apples. Finely chop one whole lemon, peel and all, making sure to remove any seeds. Juice the second lemon and set the juice aside.
2. Cook the Fruit Base: In a large, heavy-bottomed pot or enameled kettle, combine the prepared cranberries, figs, apples, chopped whole lemon, reserved lemon juice, and water. Heat over medium-low, stirring occasionally, until the cranberries begin to pop and release their juices.
3. Simmer to Tenderness: Increase the heat slightly to bring the mixture to a gentle simmer. Continue to cook, stirring often to prevent sticking, until all the fruit is tender and has broken down, about 15-20 minutes.
4. Dissolve the Sugar: Add the sugar to the pot. Stir continuously over low heat until the sugar has completely dissolved and the mixture is no longer grainy.
5. Boil to Set: Increase the heat to high and bring the mixture to a hard, rolling boil. Cook, stirring frequently with a long-handled wooden spoon to prevent scorching, for 8-10 minutes, or until the preserve reaches its setting point at 220°F / 105°C on a candy thermometer.
6. Finish and Jar: Remove the pot from the heat and carefully stir in the kirsch. Cook for one more minute. Immediately ladle the hot preserve into hot, sterilized jars, leaving about ¼ inch / 0.5 cm of headspace. Seal the jars tightly.
7. Cool and Store: Allow the jars to cool completely on a countertop. Once cool, check the seals, wipe the jars clean, and add your labels. Store in a cool, dark, dry place.
Nutritional Information
• Serving Size: 1 Tablespoon. (15 ml / 0.5 fl oz) Please note that these are estimates. Calories: approx. 50 kcal, Carbohydrates: 13g (0.46 oz), Sugar: 12g (0.42 oz), Vitamin C: 5% DV. This preserve is a delightful treat, best enjoyed in moderation.
Pro Tips
• No candy thermometer? Test for set by placing a small plate in the freezer. When you think the preserve is ready, spoon a small amount onto the cold plate and wait 30 seconds. If it wrinkles when you push it with your finger, it’s done.
• For perfectly sterilized jars, wash them in hot, soapy water, rinse well, and then place them on a baking sheet in a 275°F / 135°C oven for at least 15 minutes before filling.
• Don’t skip the lemon! The whole chopped lemon adds natural pectin and a bright, zesty flavor that cuts through the sweetness of the figs and sugar.
• Feel free to swap the kirsch for another liqueur like Grand Marnier or brandy, or omit it entirely for an alcohol-free version.
FAQ
Q: Is this cranberry fig apple preserve vegan
A: Yes, this preserve is completely vegan. All ingredients listed—cranberries, figs, apples, lemons, sugar, water, and kirsch—are plant-based, making it a perfect condiment for a vegan holiday table or charcuterie board.
Q: Can I make this holiday preserve without alcohol
A: Absolutely. To create an alcohol-free version, simply omit the kirsch. The recipe will still be wonderfully delicious and complex, with the natural flavors of the fruit and lemon shining through.
Q: What are the best vegetarian ways to serve this preserve
A: This preserve is incredibly versatile for vegetarian meals. Pair it with a cheese board featuring sharp cheddar or creamy brie, use it as a glaze for roasted tofu or tempeh, swirl it into plant-based yogurt or oatmeal, or spread it on a hearty slice of sourdough toast.
Q: How should I store this vegetarian preserve and how long will it last
A: When properly sealed in sterilized jars, this preserve can be stored in a cool, dark, dry place like a pantry for up to one year. After opening a jar, it must be refrigerated and should be consumed within 3-4 weeks for the best quality and flavor.
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Cranberry Fig Apple Preserve
Ingredients
Method
- Prepare the Fruit: Rinse the cranberries, discarding any that are soft or discolored. Trim the stems from the figs, quarter them, and slice thinly.
- Peel, core, and coarsely chop the apples. Finely chop one whole lemon, peel and all, making sure to remove any seeds. Juice the second lemon and set the juice aside.
- Cook the Fruit Base: In a large, heavy-bottomed pot or enameled kettle, combine the prepared cranberries, figs, apples, chopped whole lemon, reserved lemon juice, and water.
- Heat over medium-low, stirring occasionally, until the cranberries begin to pop and release their juices.
- Simmer to Tenderness: Increase the heat slightly to bring the mixture to a gentle simmer.
- Continue to cook, stirring often to prevent sticking, until all the fruit is tender and has broken down, about 15-20 minutes.
- Dissolve the Sugar: Add the sugar to the pot.
- Stir continuously over low heat until the sugar has completely dissolved and the mixture is no longer grainy.
- Boil to Set: Increase the heat to high and bring the mixture to a hard, rolling boil.
- Cook, stirring frequently with a long-handled wooden spoon to prevent scorching, for 8-10 minutes, or until the preserve reaches its setting point at 220°F / 105°C on a candy thermometer.
- Finish and Jar: Remove the pot from the heat and carefully stir in the kirsch.
- Cook for one more minute. Immediately ladle the hot preserve into hot, sterilized jars, leaving about ¼ inch / 0. 5 cm of headspace. Seal the jars tightly.
- Cool and Store: Allow the jars to cool completely on a countertop.
- Once cool, check the seals, wipe the jars clean, and add your labels. Store in a cool, dark, dry place.
- Don't skip the lemon! The whole chopped lemon adds natural pectin and a bright, zesty flavor that cuts through the sweetness of the figs and sugar.
