Homemade Cranberry Sauce ("cranberry Fruit Conserve")

"Ina Garten prepared this on her Thanksgiving special. The reviews on the food network website were outstanding, so I tried it and wholeheartedly agree! Preparation time includes chilling; prep and cook time is under 30 minutes."
 
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photo by oilpatchjo photo by oilpatchjo
photo by oilpatchjo
photo by oilpatchjo photo by oilpatchjo
Ready In:
2hrs 5mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Cook the cranberries, sugar and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open.
  • Add the apple, zests and juices and let cook for 15 more minutes.
  • Remove from heat and add the raisins and nuts.
  • Let cool, and serve chilled.

Questions & Replies

  1. Can this recipe be processed in a canner for longer storage without refrigeration? (can it be canned?)
     
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Reviews

  1. Delicious with lemon and orange zest, bits of apple, raisins and walnuts. And so pretty, too.
     
  2. Hi Kim in Walnut Creek! Today I made 4 pint jars I doubled the recipe using 24 ounces of cranberry's. I reduced it too much and it was a little thick otherwise the taste was excellent but the raisins were a little too overpowering for our taste no worries, next week I will make it again instead of raisins I will use currants and add more lemon juice & zest. I finished this Cranberry sauce off with 2 ounces of Grand Marnier next time I will add 4 ounces as my DH said, it needed more of a kick! Thanks for posting a Ina Garten recipe. I love her show and her books the Barefoot Contessa's recipes are a no fail every time! Update: Well we tried this cranberry sauce the other night on chicken and to our surprise the raisins and cranberries had married beautifully!
     
  3. My husband loved this recipe...we will be making it again for Christmas!
     
  4. This was outstanding! We left out the raisins, subbed fructose for the sugar, and used the pecans. The children actually asked me to make this again for them, and I for sure will.
     
  5. This has been my favorite and most requested Thanksgiving dish for a few years now. I usually leave the pecans out, but included them this year with rave results. I'm glad I found this recipe again. Thanks! :)
     
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Tweaks

  1. Hi Kim in Walnut Creek! Today I made 4 pint jars I doubled the recipe using 24 ounces of cranberry's. I reduced it too much and it was a little thick otherwise the taste was excellent but the raisins were a little too overpowering for our taste no worries, next week I will make it again instead of raisins I will use currants and add more lemon juice & zest. I finished this Cranberry sauce off with 2 ounces of Grand Marnier next time I will add 4 ounces as my DH said, it needed more of a kick! Thanks for posting a Ina Garten recipe. I love her show and her books the Barefoot Contessa's recipes are a no fail every time! Update: Well we tried this cranberry sauce the other night on chicken and to our surprise the raisins and cranberries had married beautifully!
     
  2. This was outstanding! We left out the raisins, subbed fructose for the sugar, and used the pecans. The children actually asked me to make this again for them, and I for sure will.
     

RECIPE SUBMITTED BY

I am newly married and live in the San Francisco area. I'm an attorney and spend a lot of time at work, which makes me not a great cook, but I really like to do it when I get a chance. I like Receipezaar because when I have time to cook, I can read through reviews and pick a "tried and true" recipe. I have almost never tried a recipe from
 
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