Vino Cotto Cranberry Fruit Conserve

Vino Cotto Cranberry Fruit Conserve

5/5

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

Recipe and photo by Deena Montillo

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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
  • 3½ oz. Vino Cotto di Montillo

Directions:

  • In a medium bowl, add lemon juice, diced apples and peaches. Gently toss.
  • In a medium saucepan combine cranberries, lemon-coated apples and peaches, water and 3 oz. of vino cotto.
  • Cover the saucepan. On low heat slowly simmer for 10 minutes then remove the cover and stir.
  • Continue cooking uncovered on low heat until the fruit becomes tender, but not overcooked. Stir frequently so the fruit cooks evenly.
  • When done remove from the heat and allow to cool.
  • Add nuts and mix together.
  • Plate into a serving bowl and drizzle the remaining ½ oz. of vino cotto over the fruit conserve.
  • Serve cold as a condiment beside turkey, chicken, pork or lamb.

4/5

These cookies owe their spicy bite to a dose of freshly-ground white pepper. They are a staple at Christmas in the city of Teramo and keep well for weeks in an airtight tin. Tradition dictates that they be dipped in vino cotto or sweet wine at meal’s end.

Source: www.rusticocooking.com/abruzzo.htm

Verified Recipe ✅

4/5

Recipe courtesy of Ina Garten, Barefoot Contessa
Episode: Jeffrey's Surprise Party

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5/5

Try serving this dish with orzo tossed with butter and grated Parmesan and a salad.

Recipe by Leslie Revsin, Fine Cooking Issue 29
Photo by Mark Ferri

Verified Recipe ✅

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