Cranberry Fruit Conserve
A mainstay on Ina Garten’s Thanksgiving table, this colorful sweet-tart conserve from her cookbook Barefoot Contessa Parties! is the perfect accompaniment to roast turkey. Be sure to use a Granny Smith apple; tart apples have more pectin, which helps to thicken the sauce.
Ingredients:
- 1 bag (12 oz./375 g) fresh cranberries, cleaned
- 1 3/4 cups (14 oz./440 g) sugar
- 1 Granny Smith apple, peeled, cored, and chopped
- 1 orange, zest grated and juiced
- 1 lemon, zest grated and juiced
- 3/4 cup (4 1/2 oz./140 g) raisins
- 3/4 cup (3 oz./90 g) chopped walnuts or pecans
Directions:
Cook the cranberries, sugar and 1 cup (8 fl. oz./250 ml) 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 minutes more. Remove from the heat and stir in the raisins and nuts. Let cool, then refrigerate until ready to serve. Serve chilled. Serves 6 to 8.
Reprinted from Barefoot Contessa Parties! Copyright © 2001 by Ina Garten. Photographs copyright © 2001 by James Merrell. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House.
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