Cranberry Fruit Conserve

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Just made this for the first time. So easy and from what i've tasted, i couldn't stop myself before it was cooled, it's AMAZING!! Ina never lets me down.

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We LOVE this recipe with our family modifications!!! A dear family friend started making this about 5-6 years ago and we will never have Thanksgiving (or any other Turkey dinner without it again, it is so good. We all wanted her recipe because it's that good! We omit the raisins and instead add celery and mandarin oranges after it is finished cooking. It is the pectin in the apples that firms it up once it has cooled. The only thing I've found is that I need to cook it longer than the 5 and 15 that Ina suggests.

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Fantastic recipe!!! I have made this as the conserve, and also made it into a jello salad once by adding a large box of orange jello, and some whipped topping. Either way it's a fabulous side. Thanks again Ina.

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This recipe is awesome! Have made it twice. Made a couple simple modifications; no raisins and added some cornstarch to thicken it some. Had rave reviews when I served it!

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This was a nice addition to our family's Thanksgiving menu. It was absolutely delicious and everyone loved it. One family member is allergic to nuts so I left the nuts out. I added the nuts when I made it to be given to my neighbors as Christmas gifts.

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I made this for our Thanksgiving dinner and loved it! Love your show Ina!

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Delish. Easy. Like making jam.

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I made this for Thanksgiving and got raves.....everyone loved it.
I had always just made regular cranberries, now I will make this
for all our holiday gatherings. Thank you

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Great recipe Ina. Made it day before Thanksgiving celebration and refrigerated overnight. Delicious, makes generous amount. Was asked to make this again in future. I substituted Splenda for sugar but otherwise kept recipe same. Wonderful!

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This is at its best when made a couple of days ahead which makes it very convenient for holiday meal prep. I agree with other reviewers to reduce the sugar to one cup, the lemon juice to two or three tablespoons and orange juice to 1/4 cup. For greater flavor, I toasted the pecans and used a Braeburn Apple as Braeburns have a great apple cider taste.