PEAR, THYME AND PORT PRESERVES

Another one from Beth Dooley's "Minnesota's Bounty" cookbook!

1/2 cup dried cranberries

1/2 cup light brown sugar

1/2 cup fresh orange juice

1/4 cup fresh lemon juice

1 tablespoon orange zest

1/2 teaspoon ground cinnamon

1/2 teaspoon grated nutmeg

1/2 teaspoon ground ginger

generous pinch of salt

2 lbs pears, peeled, cored, and coarsely chopped

1/4 cup port

1 tablespoon chopped thyme

Prepare a stockpot or canner and jars.

In a large pot, stir together the dried cranberries, brown sugar, orange and lemon juices, orange zest, cinnamon, nutmeg, ginger and salt, and set the pot over medium-low heat.  Bring to a boil, stirring so the sugar dissolves.  Add the pears, cover the pot, lower heat, and simmer for 10 minutes.  Remove the cover and simmer until the preserves thicken, 15-20 minutes.  To test readiness, put a teaspoon of the preserves on a cold plate.  Put the plate in the freezer for a minute.  If the preserves hold their shape when pushed with your finger, they are ready.  If not, continue cooking and test again.  Stir in the port and the thyme.

Ladle the preserves into the hot, sterilized jars, leaving 1/2 inch of headspace.  Wipe the jar rims, center the lids on the jars, and screw the bands until they are just finger tight.

Process the jars for 10 minutes in enough boiling water to cover the jars by one inch.  Turn off the heat, remove the canner lid, and allow the jars to stand in the hot water for 5 minutes before removing them.  Cool the jars for at least 12 hours before storing them in a cool, dark place.

Submitted by BaconSlut