Jellied, whole berry, from a can or not, for a good 30+ years I avoided cranberry sauce like the plague. Like black-eyed peas on New Years’ Day, I felt it was one of those obligatory things that I’d stick the tip of my spoon in, have a little speck and call it a day. Blech. But all that changed a few years ago when I discovered this recipe for Cranberry Conserve. Given my complete and utter disdain for cranberry sauce, I’m not even sure why I made the recipe. Probably for my mom, who likes the stuff. But to think that I almost missed out on this one? :::Shudder::::
I got it from a caterer a good five years ago, and it could not be easier to make. The Neighbor Wife can attest to this, since she’s been making it ever since I first turned her onto it. It needs just a few simple ingredients and barely any intervention from you, and you are rewarded with the absolute best cranberry sauce that will ever touch your lips. I guarantee it. It hit our menu in 2005, 2006 and 2007 …and a few years before Sweetnicks was born too. It’s a tradition in our family, and maybe yours next.
Miss our first day of Thanksgiving recipes? You can find the Make Ahead Mashed Potatoes right here. Next up? Stuffing. Or dressing. Whichever you call it, but the hands-down best-ever version here. Tomorrow.
Print PDF of recipe here.
4 cups fresh cranberries
2 oranges, peeled, sliced and quartered
1 cup raisins
1-1/4 cups water
1 cup chopped pecans
2-1/2 cups sugar
In large saucepan, combine cranberries, oranges, raisins and water. Simmer until cranberries are soft (until they split) – this should take about 20-30 minutes. Add pecans and sugar, stir well and simmer for 10-15 minutes, stirring often. Cool, then spoon into containers and chill. Stays good for about two weeks.