This was the first year I made the Thanksgiving Cranberry Sauce. The first place I looked was, of course, through my Barefoot Contessa cookbooks. Her “Cranberry Fruit Conserve” is easy and flavorful. Everyone loved it and it will definitely be on the menu next year! It was also great on leftover turkey sandwiches.
Here are the cranberries ready to be cooked. To the side, I have prepped the apple, orange and lemon.
And, the final result. I doubled the recipe so it will look like more than the recipe below makes. If you double the recipe, you will likely need to double the cooking time.
Below is the recipe by Ina Garten from her cookbook “Barefoot Contessa Parties”.
Cranberry Fruit Conserve.
1 (12 ounce) bag of fresh cranberries, cleaned
1-3/4 c. granulated sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 c. raisins
3/4 c. chopped walnuts or pecans
- Cook the cranberries, sugar and 1 cup of water in a medium saucepan over low heat for about 10 minutes, or until the skins pop open.
- Add the apple, zests and juices and cook 15 more minutes.
- Remove from the heat and add the raisins and nuts.
- Let cool, and serve chilled.