Last month at my Preserving Class we hit all the above listed points with the Apple Cranberry Conserve! I served the conserve with a double creme cheese, but since have loved it with grilled chicken, added it as a layer to a pumpkin quick bread and served it as an ice cream topper....
Something to keep in mind; because of the short cooking and processing times, I thought the flavor was better after sitting for a week or so. I just did a rough chop so the cranberries were not chopped and the apples were chopped the same size as cranberries. You could chop a bit smaller for a softer texture in a shorter amount of time.
APPLE CRANBERRY CONSERVE
2 ¼ cups diced apples (I used a combination of Ginger Gold and Paula Red)
¼ cup water
½ cup dried cranberries
2 Tbs lemon juice
1 package pectin (Powdered for a firmer texture, liquid pectin for a softer set)
2 ¾ cups sugar
¼ cup chopped walnuts
Combine apples, water and dried cranberries in a saucepan. Bring to a boil and add sugar. Return to a full boil and add liquid pectin and boil 1 minute without stirring. Remove from heat and stir in nuts. Fill jars, wipe rims, attach lids and rings and process in hot water bath for 5 minutes. Allow to sit at room temp for 24 hours undisturbed.