Cranberries only need to be cooked for a few minutes before they burst and form a sauce. Melissa Rubel Jacobson has a number of recipes for them, including Jellied Cranberry Sauce with Fuji Apple and Cranberry-and-Dried-Fruit CompoteMore Thanksgiving Recipes

Melissa Rubel Jacobson
November 2009

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Credit: © Frances Janisch

Recipe Summary

active:
15 mins
total:
50 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, cover the clementines with water. Bring to a simmer and cook over moderately high heat until the skin softens, about 8 minutes. Drain and let stand until cool enough to handle. Coarsely chop the whole clementines and discard any seeds. Wipe out the saucepan.

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  • In the same saucepan, combine the chopped clementines with the sugar and water. Bring to a simmer and cook over moderate heat until the clementine peel is sweet, about 30 minutes. Add the cranberries and cook over moderately high heat until they burst, about 6 minutes. Scrape into a bowl and refrigerate until chilled, about 3 hours. Fold in the pumpkin seeds and serve.

Make Ahead

The conserve can be refrigerated for up to 2 weeks. Fold in the pumpkin seeds just before serving.

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