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Wednesday, November 25, 2009

Cranberry Fruit Conserve

Break out your fancy bowls for this one.

Ina changed my views on cranberry sauce. Really, I still love it from a can but this is soooo much fancier. This is one of my Thanksgiving staples (I think I've made it for three years now) and it has already been requested for tomorrow. Don't skip out on the orange and lemon zest since it gives it so much flavor and freshness. I do however skip the pecans since I don't see it as a necessity. So easy to make! It gels up wonderfully and your entire house (or little apartment in my case) will smell like Thanksgiving.

Cranberry Fruit Conserve

~Ina Garten from Barefoot Contessa Parties


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

3/4 cup chopped walnuts or pecans


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. Let cool, and serve chilled.