Cranberry-Clementine Preserves

• 3/4 pound clementines, unpeeled, thinly sliced crosswise and seeds discarded
• 3/4 pound fresh or frozen cranberries
• 3 cups sugar
• 2 tablespoons fresh lemon juice
• Fine salt
• 1/3 cup warm water
• 1/3 cup warm apple juice

1. In a food processor, pulse the clementines until coarsely chopped.
2. Add the cranberries and pulse until the clementines are finely chopped and the cranberries are coarsely chopped.
3. Transfer the fruit to a large nonreactive saucepan and stir in the sugar, lemon juice and a pinch of salt.
4. Bring just to a boil, then simmer over moderate heat, stirring occasionally, until the sugar dissolves, about 5 minutes.
5. Let cool completely, then cover and refrigerate overnight.
6. Stir the water and apple juice into the fruit in the saucepan and bring to a boil over high heat.
7. Reduce the heat to moderately high and boil, stirring occasionally, until the preserves are thickened slightly, about 12 minutes.
8. Test the preserves: Spoon 1 tablespoon onto a chilled plate and refrigerate until it cools to room temperature, about 3 minutes; the preserves are ready when thickened slightly and a spoon dragged through them leaves a clear trail.
9. If the preserves are too loose, continue simmering and test every 5 minutes.
10. Let the preserves cool completely, then transfer to glass jars and refrigerate until chilled.

clementines, cranberries, sugar, lemon juice, salt, water, apple juice

Taken from www.foodandwine.com/recipes/cranberry-clementine-preserves (may not work)