Thanksgiving is next week everyone! I seriously cannot believe it! Have you written up a menu yet for your Thanksgiving dinner?
We don't usually make a menu for ours (unless family is visiting) because we pretty much know what we're going to cook. This recipe for cranberry fruit conserve will definitely be on it.
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).
My mom made this for our dinner and after that, there was no turning back to the canned kind. When I asked my mom where she found the recipe, she just smiled and said, "I was watching Food Network and saw it. That Barefoot Contessa sure knows her stuff doesn't she?" My mother is something else y'all, because here I am, thinking she made it up, when all along she found it by watching tv.
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
1 (12 oz.) bag of fresh cranberries, cleaned
1 and 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)
1. 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.
2. 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.
3. Remove from heat.
4. If wanting raisins and nuts in it, add them in.
5. Let it cool and serve chilled.
**Libby's Notes: I'm not a big fan of raisins in my dishes and my daughter isn't a big fan of nuts, so we always leave them out of the recipe. This dish can also be made the night before and chilled in the fridge until ready to serve.**
Recipe Source: My mama, who in turn, found it from Food Network's Ina Garten (Barefoot Contessa). Original recipe can be found here.