I remember the first time Husband Man and I tried this recipe. It was on the Thanksgiving before we made our first PCS (PCS means a military move for those who are not familiar with the acronym).
This recipe has been in our family for 14 years! I’m not a huge fan of cranberry sauce to begin with. However, Husband Man and the kids love it so we always make sure to include it in our meals every year. This literally is the easiest cranberry sauce you will ever make. You just place everything in the pot and cook for 20 minutes total. Plus, I don’t know about you, but it’s such a fascinating thing for me to watch the cranberries as they go through the cooking process. It really is an awesome thing to view.
My advice? Skip the canned cranberry sauce this year and make this! I promise you will never revert back to the canned stuff again! 😉
Cranberry Fruit Conserve
Serving Size: 1 cup
- 12 oz. bag of fresh, cleaned cranberries
- 1 3/4 cup 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 optional
- 3/4 cup chopped walnuts or pecans optional
Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for around 5 minutes, or until the skins pop open.
Add the apple, zests, and juices and cook for 15 more minutes, or until most of the cranberries have popped. Stirring constantly helps them pop faster.
Remove from heat.
If wanting raisins and nuts in it, add them in.
Let it cool and serve chilled.
This dish can also be made the night before and chilled in the fridge until ready to serve.
My mom, who in turn, found it from Food Network's Ina Garten (Barefoot Contessa).