Recipe by Chef BobO
This is a holiday family favorite that is delicious. I have had this recipe for a long time and have adapted it so it is almost fool-proof. I usually double the recipe because it goes so fast at the table. It is also versitile: omit the rasins and nuts for a great cranberry sauce. Cook it a bit more for a thicker, traditional jelly for the holiday table. It is easy to make and keeps in the refrigerator in sealed containers. It's a great side for fowl and pork dishes.
- 12 ounces fresh cranberries
- 1 3⁄4 cups sugar
- 1 cup water
- 1 apple, peeled and finely chopped Granny Smith (add a bit more if you like)
- 1 orange, zest and juiced
- 1 lemon, zest and juiced
- 3⁄4 cup raisins
- 3⁄4 cup walnuts or 3⁄4 cup pecans, chopped
Directions See How It's Made
- Cook cranberries, sugar and 1 cup water in saucepan over low heat for 5 minutes until the skins pop and the berries are all open and mixture comes to a slow boil. Stir to quicken the process. Add the remaining ingredients except raisins and nuts and cook 15-20 minuets stirring constantly to prevent any burning. Apple pieces should become incorporated into the mixture and become barely visible. Remove from heat and mix in nuts and raisins. Place mixture when cool in serving container and chill. Nuts and raisins can be omitted if desired for a more traditional cranberry blend. For a thicker, jellied consistency cook the mixture longer over low heat to reduce liquid approximately 30-45 minutes - stirring to avoid burning, omit the raisins and nuts for a traditional jelly. Makes approximately 4 cups.