I made Ina's cranberry conserve today and I now remember why I make this every single year. I just love it. It's the perfect blend of sweet and tart, with emphasis on tart. The cranberries are like ruby red jewels in the sauce and it's lightly flavored with orange. I omit the raisins and walnuts, and lemon zest from Ina's original recipe. I also reduce the sugar as I love the natural tartness of the berries. I'm sharing my adapted recipe below.
I also made the Vanilla Scented Sweet Potatoes from Heidi Swanson's blog today as well. This was my first time with this recipe but let's just say that they are so incredibly divine I just can't even stand it! I mean really really really good. I doubled the original recipe and I could have eaten the whole entire thing, just by myself... but I held back... at least until breakfast tomorrow. You can refer to Heidi's recipe for this one. I didn't change a thing and neither should you. It's perfect!
I do hope both of these recipes will find a place at your table this Thanksgiving. Tomorrow is pie baking day for the bakery so I'll be sure to photograph some of those beauties and share them here with you as well.
Enjoy!!
Cranberry Fruit Conserve
Yields about 4 cups
1, 12oz bag fresh cranberries
1 cup sugar
1 cup water
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1) In a small saucepan, combine the cranberries, sugar, and water. Cook over medium heat about 5 minutes or until the skins just begin to burst. Add the apple, orange zest and juice and continue cooking, about 10-15 minutes more.
2) Remove from the heat and cool to room temperature. Refrigerate at least two hours or until well chilled. Serve chilled.
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