Cranberry, Apple, and Walnut Conserve

• 1 1/2 cups waterwater
• 3 cups turbinado sugar such as Sugar in the Raw
• 1 (3-inch) cinnamon stickcinnamon
• 1/4 teaspoon ground allspiceallspice
• 3 (12-oz) bags fresh cranberries (2 1/4 lb; about 11 cups)cranberry
• 3 Gala or Pink Lady applesapple
• 2 cups walnuts (6 oz), toasted, cooled, and broken into small pieceswalnut
• 2 tablespoons Calvados or brandybrandy

1. 01Simmer water, sugar, cinnamon stick, allspice, and half of cranberries (about 5 1/2 cups) in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until cranberries just start to pop, about 5 minutes. Add half of remaining cranberries (about 3 cups) and simmer, stirring occasionally, 5 minutes.
2. 02Meanwhile, peel and core apples, then cut into 1/4-inch dice. Add to cranberry mixture along with walnuts and remaining cranberries, then simmer, stirring occasionally, 5 minutes. Stir in Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard cinnamon stick.

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