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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  • 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

1047262 recipes/sweet-and-savory-cranberry-conserva 2015-10-14T16:18:42+00:00 Justin Chapple sauces-and-condiments|thanksgiving|fast|healthy|make-ahead|vegetarian november-2015 recipes,sweet-and-savory-cranberry-conserva 1047262

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