Spiced Fruit and Nut Conserve
Appears in Cook's Illustrated November/December 2019
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...