Cranberries aren’t just for Thanksgiving. This conserve can be enjoyed any time of year.
- 1Place the walnuts, orange juice, and zest in large heatproof bowl; set aside.
- 2Place the cranberries, jelly, sugar, and salt in a medium saucepan over medium-low heat and bring to a boil, stirring to dissolve the sugar. Add the apples and continue to simmer until the cranberries start to pop, about 10 minutes.
- 3Pour the hot cranberry mixture over the walnut mixture and stir to combine. Cool to room temperature, then store in an airtight container until ready to serve.