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This simple cranberry sauce is sweet-tart and completely addictive, thanks to the tangy rice vinegar and brown sugar. Slideshow:  More Cranberry Recipes 

Justin Chapple
November 2015

Gallery

Credit: Abby Hocking

Recipe Summary

total:
30 mins
Yield:
Makes 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The conserva can be refrigerated for up to 2 weeks.

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