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Vino Cotto (Vincotto) Cranberry Fruit Conserve Recipe

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2 votes | 4152 views

A yummy alternative to jellied or whole berry cranberry sauce! Serve cold beside turkey, chicken, pork or lamb.

Prep time:
Cook time:
Servings: 8 Portions
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Ingredients

Cost per serving $0.59 view details
  • 12 oz. Ocean Spray Craisins (sweetened dried cranberries)
  • 1 McIntosh apple (peeled, cored and diced)
  • 1 large ripened peach (pitted, peeled and diced)
  • 1-2 tablespoons lemon juice
  • 1/3 cup pine nuts (chopped pecans or walnuts optional)
  • 3 oz. water
  • 3-1/2 oz. Vino Cotto di Montillo

Directions

  1. In a medium bowl, add lemon juice, diced apples and peaches. Gently toss.
  2. In a medium saucepan combine cranberries, lemon-coated apples and peaches, water and 3 oz. of vino cotto.
  3. Cover the saucepan. On low heat slowly simmer for 10 minutes then remove the cover and stir.
  4. Continue cooking uncovered on low heat until the fruit becomes tender, but not overcooked. Stir frequently so the fruit cooks evenly.
  5. When done remove from the heat and allow to cool.
  6. Add nuts and mix together. Refrigerate.
  7. Plate into a serving bowl and drizzle the remaining 1/2 oz. of vino cotto over the fruit conserve.
  8. Serve cold.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 17g
Recipe makes 8 servings
Calories 30  
Calories from Fat 25 83%
Total Fat 2.96g 4%
Saturated Fat 0.21g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1mg 0%
Potassium 29mg 1%
Total Carbs 0.81g 0%
Dietary Fiber 0.2g 1%
Sugars 0.22g 0%
Protein 0.6g 1%

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Reviews

  • Patricia Turo
    December 26, 2010
    Looks great will add it to my group tutti i dolci. Hope you had a nice Christmas.

    Regards,
    Patricia
    I've cooked/tasted this recipe!

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