I’ve been making this for years, it even garners compliments from the cranberry sauce averse. Great idea for the Thanksgiving potluck if you are less than stellar in the kitchen; this couldn’t be easier.The walnuts, ginger, orange, and lemon zest give it a much needed lift without imparting too much sweetness. This recipe has been slightly adapted from the Barefoot Contessa’s Cranberry Fruit Conserve. Makes roughly 4 cups. 



  • 1 12 oz. bag cranberries, washed
  • 1 cup water
  • 1 1/2 cups of sugar
  • 1 Granny Smith Apple- peeled, cored, & chopped
  • 1 orange- zested (I suggest using a microplane for this) & juiced
  • 1 lemon- zested & juiced
  • 3/4 cup golden raisins
  • 3/4 cup chopped walnuts
  • 1 Tbs. crystalized ginger, roughly chopped






  1. Put the cranberries, water, & sugar in a saucepan and cook over medium heat for 5 minutes, until the skins of the cranberries pop.
  2. Add the apple, zests, & juices. Cook over low heat for 15 minutes more.
  3. Remove from heat. Add raisins, walnuts, & ginger.
  4. Allow to cool then place in the fridge.
  5. Serve chilled


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