- 1 cup cranberry juice
- 1 cup sugar
- Zest of 1 orange, removed in large strips with a vegetable peeler
- 4 cups fresh or frozen cranberries (1 pound)
- 1 cup dried cranberries (about 4 ounces)
- In a medium saucepan, combine the cranberry juice with the sugar and orange zest and bring to a boil, stirring until the sugar dissolves. Add the fresh or frozen cranberries and the dried cranberries and cook over moderate heat, gently crushing the fresh berries against the side of the pan, until the conserve is thick and jamlike, about 10 minutes. Transfer the conserve to a bowl and let cool, then discard the orange zest.
The cranberry conserve can be refrigerated for up to 2 weeks.
Cooking Club Tip To make paper-thin slices of zest, you'll need a super sharp peeler to avoid removing the bitter white pith with the rind. Our favorites include several ergonomic ones made by Oxo. For more sauce ideas, cranberry or otherwise, check out Speedy Sauce Recipes, from the F&W Test Kitchen's talented Grace Parisi.