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Cranberry Conserve with Oranges and Walnuts

This tart treat is welcome on any Thanksgiving table.

Recipe information

  • Yield

    serves 6 to 8, makes 4 cups

Ingredients

1 quart unfiltered cranberry juice
1/4 cup apple cider
2 cups sugar
Peel of 1 orange, cut in large strips
1 tablespoon grated ginger
1 cup walnuts, toasted and coarsely chopped
1 tablespoon balsamic vinegar
1 pound fresh cranberries

Preparation

  1. In a medium saucepan over high heat, combine the cranberry juice, apple cider, sugar, orange peel, and ginger. Boil until the mixture is reduced by half, about 20 minutes. Add the walnuts, vinegar, and cranberries. Bring back up to a boil and continue to cook, stirring often, until the cranberries burst, about 20 minutes.

Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter
TagsSauceCondimentOrangeCitrusFruitWalnutNutCranberryBerrySideDinnerDairy FreeGluten FreeVeganVegetarianEasyQuickThanksgivingCookbooks
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