Total Time
45mins
Prep 10 mins
Cook 35 mins

Recipe courtesy Emeril Lagasse

Ingredients Nutrition

Directions

  1. In a medium heavy saucepan combine cranberries and water and cook until berries burst, about 10 minutes.
  2. Add all other ingredients except pecans and cook, stirring frequently, until mixture thickens, about 25 minutes.
  3. Add nuts, stir to combine, and allow to cool.
  4. Transfer to a nonreactive bowl or jar and refrigerate, covered, for up to 2 weeks.
  5. 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.

Reviews

(2)
Most Helpful

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.

deborahgd14 December 24, 2014

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.

lazy gourmet November 28, 2008

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