Cranberry Fruit Conserve

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I just made this twice in the past week. For the 2nd batch I only used lemon zest/juice, orange was waaay to strong. I also added 1/2 tea of cinnamon. It takes longer to cook then recipe states but it's still a winner, it adds a lot of flavor to turkey sandwiches. I froze 6 bags of fresh cranberries and will probably freeze a couple more. Ina, thanks for the recipe :-

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Just made this to accompany my turkey and ham. This taste so amazing. The citrus adds such a fresh taste to the cranberries. I did have to turn up the heat and cook for much longer for my cranberries to pop. After they pop, turn down the heat and add the apples and citrus. It's really wonderful. I left out the raisins and nuts, for my kids.

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I saw this a few weeks ago and planned making it for thanksgiving.. My mom was hesitant about the walnuts and raisins but we did it and its Sooo good! I started my heat med hi first to get it going and turned it down to low letting it cook for probably 10 min. I put the raisins in the last 5 minutes of cooking time. Oh and yes 1 cup sugar!! Love the mixture of favors, not too tart at all!

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My family loves this recipe!! I had lost this wonderful recipe and was so happy to find it again on the food network site. Thank you, thank you, Ina! Your my heroine.

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This is one of the best I have seen. Ran a test on family and it's off the wall.They wanted to know where it's been all their life.Thanks from black hills and family

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This is a great cranberry recipe. If there is any leftover, use Ina's recipe for blueberry muffins and substitute leftover cranberry conserve for the blueberries. The cranberry conserve makes great muffins too!

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This is awesome, I am making it as gifts this year

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I have never liked nor served cranberry sauce at my Thanksgiving dinners. But there was something about this recipe that appealed to me. As it turns out, it appealed to everyone. It was a hit among all 33 of my guests!!!! I couldn't believe it. I even had some people call me to see if I had any leftovers. Of course I did because I doubled the recipe which yielded a huge bowl full. Ina's recipes have never let me down. Thank you, Ina!

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I needed a cranberry recipe so I thought I'd give it a try. I followed the recipe as written and after letting it cool I gave it a taste. WOW! It was great. The walnuts added a nice textural element and the apples and citrus gave it a bit of complexity. I really think this is the best cranberry "sauce" I've ever made. I'll definitely add this to my Thanksgiving tradition.

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Thanks for the heads-up on the extra cooking time--I had to cook it an additional 15 minutes. And when you print out the recipe, it says to cook the berries on "LOW" whereas the recipe online says simmer. You'd be cooking those berries a long time on low before they ever split...

This recipe is DELICIOUS. It's the first time I've made a cranberry sauce type dish, and cooking times and temps aside, it couldn't be easier. I also cut the sugar back to 1 cup; for me, it was the right amount to be on the border of tart and sweet. I swapped out the raisins for currants, but left the rest the same. The zest and juice really add to it. I'll be making this dish again. (I'll have to, as I keep eating it out of the bowl...