Friday, November 27, 2009

Cranberry Fruit Conserve

I have to admit for many years I was not a fan of whole berry cranberry sauce or fresh cranberry relish. When I host Thanksgiving I always serve both whole berry and jellied cranberry sauce since there always seems to be fans in both camps. This recipe has changed my opinion of whole berry sauce. Simple combination of flavors produces an fantastic result. The combination of citrus juices adds a wonderful depth of flavor. Ina recommends using this for day after Thanksgiving sandwiches and I can see why. I can't imagine finding another recipe I would like better than this one.

Cranberry Fruit Conserve
  • 1 (12-ounce) bag of fresh cranberries, cleaned
  • 1 3/4 cups sugar
  • 1 Granny Smith apple, peeled, cored, and chopped
  • 1 orange, zest grated and juiced
  • 1 lemon, zest grated and juiced
  • 3/4 cup raisins
  • 3/4 cup chopped walnuts or pecans

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

Source: Ina Garten, Barefoot Contessa Parties, Clarkson Potter, 2002.

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