|From Food Network|
I have two recipes that have become my own Thanksgiving traditions -- this is one of them. My Cranberry Walnut Conserve is actually an old James Beard recipe that I found in the original Cook's Magazine many years ago (the one with the beautiful watercolor covers), which was later reinvented as Cook's Illustrated. It is very similar to Ina Garten's recipe for cranberry sauce, except that hers has no port. If it is more convenient, the cranberries can be reduced to three cups (the amount in a 12 oz. bag), but you may want to reduce the amount of water and sugar as well. When I was young, cranberries came in 16 oz. bags, which held four cups, but over the years, as with so many things, the size has been reduced. I often substitute pecans for the walnuts, depending on what I have in the house, and they are just as good if not better than the walnuts. This recipe takes a bit more work than most, but it can be made well in advance, and can be stored in the refrigerator for several months. There will be more than enough left over to serve with Christmas dinner, and I promise that the flavor is well worth the slight amount of extra time and effort required to make this Thanksgiving classic.
Cranberry Walnut Conserve
4 C. fresh cranberries
1 1/2 C. water
2 1/2 C. sugar
1 C. golden raisins
1 apple, peeled, cored, and diced
juice and grated peel of 1 orange
juice and grated peel of 1 lemon
6 T. port wine
1 C. chopped walnuts
Cook berries in water until their skins start to pop, about ten minutes. Add next five ingredients and cook over medium heat, uncovered, for fifteen minutes. Remove from heat, stir in wine and nuts, cool to room temperature, and refrigerate. Makes four cups.