This is a print preview of "Vino Cotto (Vincotto) Cranberry Fruit Conserve" recipe.

Vino Cotto (Vincotto) Cranberry Fruit Conserve Recipe
by Deena Montillo

Vino Cotto (Vincotto) Cranberry Fruit Conserve

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

Rating: 4/5
Avg. 4/5 2 votes
Prep time: United States American
Cook time: Servings: 8 Portions

Goes Well With: pork, chicken, turkey, lamb

Ingredients

  • 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.