by James Belardo
As autumn arrives and Thanksgiving approaches (first the Canadian, and then the American) my mom used to prepare this wonderful Cranberry Conserve. I’ve taken the torch and added a new dimension when I introduced lemon and lime to this already marvelous recipe. Every stage of making this is amazing, from zesting and slicing the citrus, crushing the walnuts to watching it at as it all melds together into one glistening pot of goodness.
12 ounces fresh cranberries (1 typical package)
1 cup granulated sugar (natural preferred)
1 small orange
1 small lemon
3/4 cup raisins
1 cup orange juice or water (or combination)
1/2 cup Walnuts (or Slivered Almonds)
1. Zest. peal and slice (small pieces) the orange, lemon and lime.
2. Wash Cranberries before adding to a medium sized pot.
3. Cover the cranberries in the pot with the sugar, the orange, the lemon and the lime. Also add the orange juice (water) and mix well.
4. Set to medium-low heat, stir well while it comes to a simmer.
5. Once the cranberries begin to break down, add the orange, lemon and lime zest
6. Cook over medium-low heat for approximately 30-45 minutes,
7. Remove from heat and mix in crushed walnuts (or almonds).
8. Let cool.
Store in refrigerator or freeze for future use.
The Grape Gourmet
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