Getting ready to make this for Thanksgiving next week. Of course had to dig around to find the recipe. So I’m breaking my rule about not posting other people’s recipes unless I have adapted them myself. This way I’ll always be able to find this now perennial favorite!
Cranberry Fruit Conserve
from Ina Garten, Barefoot Contessa, Food Network
Prep Time: 15 min
Cook Time: 20 min
Serves: 4 cups
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.
NOTE from Lucinda: I don’t use as much sugar as the recipe calls for; I usually keep it to just a little over 1 cup. But if you want the sauce to get more solid when it chills, I think you need to use the amount of sugar listed above . . . . I also sometimes leave out the nuts. Yummy either way.