Cranberries aren’t just for Thanksgiving. This conserve can be enjoyed any time of year.
1/2 cupwalnuts, 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 cupred currant jelly
1/4 teaspoon kosher salt
2 Granny Smith apples, cored and medium dice (about 3 cups)
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.