Quote:
Originally Posted by Gypsy
I made Cranberry Conserve and also sizzled green beans with sage, lemon zest, prosciutto and pine nuts.
Cranberry Conserve (Ina Garten recipe, I make this all the time, it's excellent)
Yields 4 cups
Ingredients
1 (12-ounce) bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins (or try dried apricots)
3/4 cup chopped walnuts or pecans
Directions
Cook the cranberries, sugar, and 1 cup of water in a saucepan over low
heat until the skins pop open. Add the apple, zests, and juices and cook
for 15 more minutes. Remove from the heat and add the raisins (or apricots)
and nuts.
Let cool, and serve chilled.
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THANKS! I'm gonna try that (the apricot version) to go with some butterflied venison chops that were on the hoof 5 days ago. You had me at dried apricots.*
I would imagine with the Granny Smith and just 3/4 cups of sugar to tame the cranberries that this has some serious 'wow' in the mouth.
* it's the "champagne" added to my beer-budget trail mix on which I graze while doing walkabout type things.