Ooh, that sounds delicious! Would you mind posting the recipe? I was defrosting the freezer today and found a bag of cranberries, walnuts and raisins left over from Christmas.

Almost sounds like a boozy chutney. I suspect that the apricots would boil off any booze, and raisins might be fine, but would probably be better to use Craisins (dried crans) or even white raisins.

I ended up using raisins, am saving the boozy apricots for my next jam batch--pineapple apricot. I think the brandy would have gotten lost in this conserve. I just put it in the boiling water bath. It look GORGEOUS!

Cranberry Conserve - From the Ball Blue Book of Canning

3/4 cup seeded and chopped orange (about 1 med.) (I used a tangerine, it's the only thin skinned orange thing I could find in the grocery. I found navels and juice oranges make awful marmelade so I don't use them anymore for canning.)

2 cups water (I used water and a splash of some OJ I had languishing in the fridge)
1 quart stemmed cranberries
1/2 cup raisins
3 cups sugar
1/2 cup chopped walnuts or other nuts

Combine orange and water in a large sauce pot. (Note: I seeded the orange and chopped it up in the food processor)
Cook rapidly until peel is tender, about 20 min. Add cranberries, raisins and sugar. Bring slowly to a boil, stirring until sugar dissolves. (Note: I cooked the cranberries down with just one cup of sugar and then added the rest after the cranberries were soft). Cook rapidly almost to jellying point, about 8 minutes. (Note: I have no idea where they get these times! I cooked it to almost the jellying point and it took me at least 15 min. if not longer). As mixture thickens, stir frequently to prevent sticking. Add nuts the last 5 minutes of cooking time. (Note: I toasted the nuts first in a 300 degree oven for about 5 min. Also, I added them right at the end before I put it in the jars). Pour hot into hot jars, leaving 1/4 inch headspace. Adjust caps. Process 15 minutes in a BWB. Yield: they say 4 half pints, I got 5.

Last note: Like a lot of high sugar stuff, this isn't as piquant as I usually like. (But still yummy and gorgeous and will be great as a topping for a lot of stuff) If I had some cointreau or other orange liqueur I would have added a TBLSP.

Keep in mind that home canning needs heat and heat will eveporate any alcohol, so adding booze after opening may be a better choice.

Thanks, LPM. Your notes were a huge help!

I got a bag of dried cranberries as a gift today, so I think I'll try those (there weren't as many raisins as I thought). I have a bunch of ripe calamondin oranges, and as they are pretty tart, I think those will work well. Thanks again.

Couple more notes after the fact.
I just happened to have about 1/3 of a box of kiddie OJ languishing in the fridge, but you don't want to mess with this recipe too much or you could throw off the sugar/pectin balance. Also, when the conserve set up it was very thick, so it is possible my thermometer is off (I have long suspected this) and you might need the lesser time to finish the conserve. I personally like my cranberries "popped" in conserve, so that's why I boiled them til soft with only a small amount of sugar first, kinda mashing them along the way. That way the sugar wasn't caramelizing in the heat for so long. You may prefer a more whole berry conserve, and if so your cooking time may again be shorter.