Name: Spiced Fruit and Nut Conserve
Total time: 1 h 5 min
Yield: Serves 12 to 16 (Makes 2 cups)
Ingredients: 3/4 cup ruby port; 1/4 cup water; 1/4 teaspoon table salt; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 6 ounces pitted Medjool dates; 3/4 cup golden raisins; 1/3 cup dried apricots; 3/4 cup whole almonds, toasted; 1/3 cup shelled pistachios, toasted

Why This Recipe Works

We steeped golden raisins, dried apricots, and creamy medjool dates in ruby port with cinnamon and cloves. We pulsed 3/4 cup almonds until they were just finely chopped, but not ground, then added the fruit and 1/3 cup pistachios and pulsed until everything was coarsely chopped and just combined. This method allowed the firmer fruits to stay in larger pieces, and the pistachios to retain their crunch.

Instructions

Bring port, water, salt, cinnamon, and cloves to boil in medium saucepan over medium heat. Off heat, stir in dates, raisins, and apricots and let cool for about 30 minutes.

Pulse almonds in food processor until finely chopped, about 10 pulses. Add date mixture and pistachios and pulse until fruit is coarsely chopped, about 5 pulses.

Transfer to bowl and let cool completely. Serve. (Conserve can be refrigerated for up to 2 months.)