Sweet and Savory Cranberry Conserva

This simple cranberry sauce is sweet-tart and completely addictive, thanks to the tangy rice vinegar and brown sugar.

  • Total Time:
  • Servings: Makes 3 cups

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Ingredients

  • 2 tablespoons canola oil
  • 1 large shallot, minced
  • 1 garlic clove, minced
  • 1 teaspoon ground fennel
  • 1 pound fresh cranberries
  • 1 cup packed light brown sugar
  • 1/4 cup unseasoned rice vinegar
  • 2 tablespoons whole-grain mustard
  • 2 teaspoons Dijon mustard
  • Kosher salt
  • Pepper

How to make this recipe

  1. In a medium saucepan, heat the oil. Add the shallot, garlic and fennel and cook over moderate heat, stirring, until softened, 3 minutes. Add 1/3 cup of water, the cranberries, sugar, vinegar and mustards and bring to a boil. Simmer over moderately high heat, stirring occasionally, until the cranberries are coated in a thick sauce, about 7 minutes. Season with salt and pepper. Scrape into a bowl and let cool; serve.

Make Ahead

The conserva can be refrigerated for up to 2 weeks.

Contributed By Published November 2015





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