Thanksgiving is only 17 days away so I thought I’d share with you what I’m making special for the meal. I’ve been trying a couple recipes and I think this Cranberry Conserve is a really good one and would be something special on Turkey Day. We’ve had the conserve with both chicken and ham, and it tastes great with both. I’m certain it would be fabulous with turkey. This is also the kind of dish you can make ahead, as it would keep in the refrigerator for up to two weeks.
- 1/3 cup packed brown sugar
- 1/3 cup butter
- 2 tsp cider vinegar
- 1 large mild onion, medium chopped
- 1 bag fresh cranberries, (12 oz)
- 1/2 cup raisins
- 1/2 cup Zinfandel, or other dry red wine
- 1/2 tsp apple pie spice
- 1/2 cup sugar
- 1 cup toasted hazelnuts coarse chopped
- Kosher salt as needed
In a large skillet on medium heat, combine the brown sugar, butter, vinegar and onion. Cook onion until translucent, (4 or 5 minutes). Remove from heat and set aside.
In a 4 to 6 quart kettle or dutch oven, combine the cranberries, raisins, wine and apple pie spice. Bring to a boil over medium heat and cook for 5 minutes while stirring occasionally. Add the onions and sugar and gently simmer this for another 10 minutes, stirring frequently, (more like gently folding the mixture to keep from mashing the cranberries). Taste this and add a small amount of salt. I added about 1/2 tsp and this seems to enhance all the flavors. Remove from the heat and stir in the chopped nuts. Serve right away while hot or store in an air tight container until ready to use.
If you have never toasted hazelnuts before, it’s easy to do. Place nuts on a baking sheet and heat in a 350 degree oven for 10 to 15 minutes. The skins will turn quite dark. Remove from the oven and roll the nuts around and this will break the skin off the nut. I finished this by rolling 6 or 8 nuts in my hands to get most of the skin off. It’s a little messy but seemed to work well.
I hope you’ll give this a try. It’s a lot of flavor and not hard to put together. Stay tuned for a couple more Thanksgiving recipes in the coming days.