Cranberry, Apple and Walnut Conserve


  • 375 ml (1-1/2 cups) water

  • 750 ml (3 cups) turbinado sugar

  • 1 cinnamon stick, about 8 cm (3 inches) long

  • 1 ml ( 1/8 tsp) allspice

  • 3 bags (each 340 g/12 oz.) fresh cranberries (about 1.5 kg/2-1/2 lb.)

  • 3 Gala or Pink Lady apples

  • 500 ml (2 cups) walnuts, toasted, cooled and broken into small pieces

  • 30 ml (2 tbsp) Calvados or brandy



1. In a heavy pot over moderate heat, simmer water, sugar, cinnamon stick, allspice and half of the cranberries, stirring occasionally, until cranberries just start to pop, about 5 minutes.

2. Add half of the remaining cranberries and simmer, stirring occasionally, for 5 minutes.

3. Meanwhile, peel and core apples, then cut them into 5-mm ( 1/8-inch) dice. Add to pot, along with walnuts and remaining cranberries. Simmer, stirring occasionally, for 5 minutes. Stir in Calvados and simmer for 1 minute.

4. Remove from heat and let cool to warm or room temperature. Discard cinnamon stick.

Makes about 12 cups.

Raw Cranberry Relish


  • 2 navel oranges, washed and patted dry

  • 250 ml (1 cup) dark or golden raisins

  • 1 bag (340 g/12 oz.) fresh cranberries

  • 15 ml (1 tbsp) orange liqueur


1. Peel 1 orange, discarding peel. Leave peel on the other orange. Cut both oranges into wedges.

2. Place oranges and raisins in a food processor. Pulse until roughly chopped. Add cranberries and pulse until finely chopped but not purŽed.

3. Transfer relish to a serving bowl. Stir in liqueur. Cover and refrigerate for at least 30 minutes.

Makes 6 to 8 servings.

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