Cranberry Fruit Conserve

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What a great recipe! This was absolutely delicious! I'm definitely making this every Thanksgiving! I might even make some more now and preserve it in the freezer and eat it the rest of the season. The recipe was easy and it did not take long at all. The apples, oranges, and lemons make it sweet and tart at the same time! I first served some of this conserve in some puff pastry shells as a tartlet appetizer, which was delicious. Then, I had it with some turkey during my dinner (even more delicious. And finally, I had it for breakfast this morning with some toast! Overall, a really delicious recipe and I can't wait to make some more!

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It was a hit at my Thanksgiving dinner. I did some revisions though. Instead of using plain water I used 1/2 cup water 1/2 cup organic apple cider creating more flavor. Instead of granny smith apples, which can be quite tart, much like a cranberry, I used organic honey crisp apples to bring in a fuller flavored apple. And lastly, to cut the last bit of bitterness from the citrus and the cranberry, I added about 2 tablespoons Agave honey. It was wonderful!!

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Perfect and super-easy to prepare. I will never buy the canned stuff again.

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This was great, we serve it every Thanksgiving. We did not add the raisins and only used about 1 1/4 cups sugar. It will set up while it cools.

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Extremely easy recipe to make and very delicious. You can snazz it up a bit by adding finely chopped celery, carrots, or nuts. I omitted the raisins since my family doesn't like them. Thank you Ina!

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Just finished making this for the first, so I've only tested it warm... and it is delicious! I used half brown sugar, half white sugar, plus I added cinnamon and a little brandy, and I toasted the pecans, but that's just the way I am. :~

I couldn't get the skins to pop on the cranberries (I used fresh so I had to turn it up to medium high, but the rest of the recipe went smoothly.

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Such a super simple recipe. My seven year old made it this year for the first time. It's been a winner in our house for five Thanksgivings. We usually make two; one with nuts and one without. You can even make it a couple of days ahead if you have too many recipes for the big event. This year we plan to try it in Day After Thanksgiving Turkey melts with swiss cheese.

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This is wonderful! It has become a tradition...... every Thanksgiving, Christmas and Easter! So many requests for the recipe!

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The jewel on the Thanksgiving plate. Fresh,zesty and magnificent color.

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I have made this several times... I don't use the walnuts or raisins, but it is a solid recipe and everyone LOVES the conserve!!!! Excellent recipe!