I adore Ina Garten. (I’m not the only one – it seems she has a few fans out there.) Her recipes are simple and real – they appeal not only to wannabe chefs, but those of us who need to get dinner on the table every night of the week and want it to be delicious. Her easy, classic style translates perfectly to the Thanksgiving table, where everything should look and taste wonderful but not knock you out in the kitchen before it’s even time to eat.
Ina’s cranberry conserve looks very much like the throw-together cranberry-apple-orange sauce I often make for Thanksgiving and Christmas dinners – I cut down on the sugar a bit, and added chopped dried apricots instead of raisins. I love her suggestion to add lemon, too – it adds a new layer to the citrus flavor. Thanks, Ina!
Ina Garten’s Cranberry Conserve
1 (12-ounce) bag cranberries (fresh or frozen)
1 – 1 1/2 cups sugar (white or brown)
1 Granny Smith apple, peeled, cored, and chopped
zest and juice of an orange
zest and juice of a lemon
1/2-1 cup raisins or chopped dried apricots
1/2-1 cup chopped walnuts or pecans (I like to toast mine first)
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, until the berries burst and the mixture thickens. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.
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