Name: Cranberry, Apple, and Walnut Conserve
Cook time: 15 min
Total time: 25 min
Yield: Makes about 12 cups
Ingredients: 1 1/2 cups water; 3 cups turbinado sugar such as Sugar in the Raw; 1 (3-inch) cinnamon stick; 1/4 teaspoon ground allspice; 3 (12-oz) bags fresh cranberries (2 1/4 lb; about 11 cups); 3 Gala or Pink Lady apples; 2 cups walnuts (6 oz), toasted, cooled, and broken into small pieces; 2 tablespoons Calvados or brandy

A serving of Cranberry Apple and Walnut Conserve in a white and gold bowl with drinks on the side

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson

Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar imparts subtle caramel undertones.

Cooks' note:

Conserve can be made 1 week ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature or warm if desired.

Recipe notes

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