All my life I’ve eaten the canned cranberry sauce at Thanksgiving so I was a little leery of trying to make my own. But I know the Barefoot Contessa will never let me down so I charged on and made her recipe for cranberry fruit conserve. It was simple to make and had a really nice taste to it. I think you would be ok to reduce the sugar by half because that was a lot of sugar in the recipe. As much as I liked this it is hard to buck tradition. My niece didn’t care for it but will eat half a can of cranberry sauce by herself. I think I’ll add this to our Christmas menu.
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 (I did not use)
3/4 cup chopped walnuts or pecans (I did not use)
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 if using. Let cool, and serve chilled.
** I couldn’t wait and ate it warm.
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