Active Time
N/A
Total Time
15 MIN
Yield
Serves : makes about 3 cups

How to Make It

Step

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.

Chef's Notes

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.

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