This recipe for Cranberry Conserve will elevate your ordinary cranberry sauce to something more special, with only a little extra work. All my guests have loved this version.
For another Thanksgiving recipe , see my Cranberry Tart with Chocolate and Pastry Cream.
Zest the lemon and one orange with a microplane zester. Or use a classic zester, then chop the zest finely.
Zest the fruit.
Juice all the fruit. You’ll need at least 2 cups of juice.
Peel the ginger knob with a vegetable peeler, then shave off lengthwise pieces with the peeler.
Shave the ginger.
Chop the shaven slices.
Chop the ginger.
Wash a piece of cheesecloth in water and wring it out. Place the allspice berries and the cloves on the cheesecloth. Wrap it around the spices and tie the ends securely.
Make a spice bouquet.
Stir together the juice, the lemon and orange zest, the sugar, salt, ginger, and the spice bouquet in a 3-quart saucepan. Bring to the simmer and cook for 10 minutes.
Simmer the liquids and spices.
Meanwhile wash and drain the cranberries, removing any stems. Raise the heat on the liquids to medium and add the drained cranberries. Stir and cook only until the berries begin to pop.
Remove the from heat and cool. Remove the spice bouquet, and stir in the cognac or brandy.
Add the brandy.
Cover and refrigerate the Cranberry Conserve until ready to use. May be made several days ahead.
NOTE: You may need to add more sugar, depending on the sweetness of the orange juice. If the conserve seems too thick, add a bit of water.
To print or download the recipe, click here.
