Julie sent this recipe in to be entered in the Frugal Thanksgiving Mini Series-Side Dishes.
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This Cranberry-Apple Conserve is my all time favorite Thanksgiving food and my family’s most requested. It came from a Cooking Light magazine sometime in in the early 1990s. It’s a great make-ahead dish because it actually tastes better the second day.
It’s a very forgiving recipe; it’s okay to guess at the measurements.
4 1/2 cups cooking apple (such as Winesap) peeled and diced
3 cups fresh cranberries
1 1/2 cups unsweetened apple juice
1/4 cup + 2 Tablespoons firmly packed brown sugar
1/4 cup golden raisins
2 teaspoons peeled, grated gingerroot
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon cloves
- Combine all ingredients in a large saucepan; bring to a boil.
- Reduce heat to medium-low, and cook, uncovered, 10 minutes stirring occasionally.
- Remove from heat; let cool.
- Serve chilled or at room temperature.
- Cover and store in refrigerator up to 1 week.
Yield: 5 1/2 cups
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