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Epicurious

Mango-Hazelnut Conserve

Recipe information

  • Yield

    Makes about 4 pints

Ingredients

ripe mangoes
2 large thick-skinned oranges
6 cups sugar
2 cups seeded raisins
1 teaspoon powdered cardamom
1/4 cup lemon juice
1 1/3 cups hazelnuts

Preparation

  1. Peel, pit and cut into 3/4" cubes enough mangoes to measure 6 cups. Peel and sliver the zest of the oranges. Discard the white pith and seeds and dice the pulp coarsely. Combine all the ingredients, except nuts, and cook in a large pot over high heat for about 15 minutes, stirring occasionally, until a thermometer registers 220° or until the juice has thickened. (It will thicken more as it cools.) Remove from heat and stir nuts. Pour into hot, sterilized jars and seal.

TagsJamSpreadsMangoStone FruitFruitOrangeCitrusRaisinDried FruitHazelnutNutDairy FreeGluten FreeVegetarianVeganEasyMake AheadSimmerHouse & Garden
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