Sweet and Savory Cranberry Conserva

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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 

Sweet and Savory Cranberry Conserva
This simple cranberry sauce is sweet-tart and completely addictive, thanks to the tangy rice vinegar and brown sugar. Photo: Abby Hocking
Total Time:
30 mins
Yield:
3 cups

Ingredients

  • 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

Directions

  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.

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