Prep 10 mins
Cook 35 mins
Recipe courtesy Emeril Lagasse
- 1 lb fresh cranberries
- 1 cup water
- 1 1⁄2 cups sugar
- 1 whole orange, seeds removed, chopped (about 1 cup)
- 1 cup peeled and chopped apple
- 1 cup peeled and chopped pear
- 1 cup golden raisin
- 1 tablespoon fresh lemon juice
- 3⁄4 cup coarsely chopped pecans
- In a medium heavy saucepan combine cranberries and water and cook until berries burst, about 10 minutes.
- Add all other ingredients except pecans and cook, stirring frequently, until mixture thickens, about 25 minutes.
- Add nuts, stir to combine, and allow to cool.
- Transfer to a nonreactive bowl or jar and refrigerate, covered, for up to 2 weeks.
- Conserve may also be frozen in plastic food storage bags for up to 1 year. Alternatively, you can process hot mixture in sterilized jars and keep in a cool, dark place for up to 6 months.
This is my favorite cranberry recipe!! I have made it for 9+ years. People rave about it and I'm always asked for the recipe.
I was just looking around to see if this one had been posted - I made this for Thanksgiving and even not being a fan of cranberry sauces this one was really good. A note - when this first was finished, it was still very tart. Two days in the fridge evened out the flavors and it tasted much better. I'd suggest making ahead.