Cranberry Conserve Recipe
Adapted from Francine Maroukian
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Cranberries aren’t just for Thanksgiving. This conserve can be enjoyed any time of year.
INGREDIENTS
- 1/2 cup walnuts, toasted and coarsely chopped
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon finely grated orange zest (from about 1 medium orange)
- 3 cups fresh or frozen cranberries (about 12 ounces)
- 1 cup red currant jelly
- 1 cup sugar
- 1/4 teaspoon kosher salt
- 2 Granny Smith apples, cored and medium dice (about 3 cups)
INSTRUCTIONS
- Place the walnuts, orange juice, and zest in large heatproof bowl; set aside.
- Place 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.
- Pour 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.
PeggD -
You do not have to peel the apples, the pectin from the peels actually helps to thicken the conserve. This can be eaten like cranberry sauce or a chutney - it has a fairly chunky consistency.
Christine Gallary, CHOW Test Kitchen
Maybe this is a dumb question, but do you peel the apples? And, is this eaten as a side dish relish, or as a sort of jam to be put on bread?