Active Time
Total Time
30 MIN
Serves : Makes 3 cups

How to Make It


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.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Jon Mathiesen

Review Body: We made this last year and it was a hit. Not too sweet and the savory element makes it great for other holiday meals

Review Rating: 5

Date Published: 2016-11-06