Saturday, November 03, 2007

Side Dish Saturday - Cranberry Conserve

Welcome to Side Dish Saturday. Our youngest, MoJo, suggested I kick off this run up to Thanksgiving by featuring the tasty cranberry sauce the Remarkable Marcy makes each year.

In full disclosure, it's a recipe Marcy found back in 1994 in Better Homes & Gardens, but it was a keeper and we've made it every Thanksgiving - and many Christmases, too - since then.

And technically, it's not so much a sauce as it is a conserve, a relish that's a sweet and tangy complement to the turkey and other sides.

Cranberry Conserve

1/3 cup packed brown sugar
1/3 cup margarine or butter

2 tsp. vinegar

2 large onions, coarsely chopped

4 cups cranberries

1/2 cup raisins

1/4 cup apple cider or apple juice

1/4 tsp. ground allspice

1/4 tsp. ground cloves

3-1/2 cups granulated sugar

1 cup toasted broken pecans


In a large skillet cook and stir brown sugar, margarine or butter, and vinegar over medium heat for 1 to 2 minutes. Add onions. Cook, uncovered, over low heat for 10 to 12 minutes or till onions are glazed and tender, stirring often. Set aside.

In a 6- to 8-quart kettle or Dutch oven combine cranberries, raisins, apple cider or juice, allspice, and cloves. Bring to boiling over medium heat, stirring occasionally. Continue to cook, uncovered, over medium heat for 5 minutes.

Stir in onion mixture and granulated sugar. Return to boiling. Cook, uncovered, for 10 to 15 minutes more. As mixture thickens, stir frequently to prevent sticking. Remove from heat; stir in nuts.

The BHG article notes that you can ladle the conserve into half-pint jars and give them as holiday gifts. I suppose so, but frankly, the stuff usually disappears from the table so fast there's little left to give away.

Enjoy your weekend!

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