Thanksgiving Tradition, Cranberry Conserve

Thanksgiving Cranberry Conserve For Eating and Gift Giving

This is not your Mother's cranberry sauce nor id it the canned cranberry sauce variety. This is somewhat different and it is super good too. I guess that is the reason it is so popular. Even my sister who is a fantastic cook said she had to have the recipe to serve to her guests up in North Carolina during the holidays, so I gave it to her.

I will give you the recipe in two sizes. The reason being that every Thanksgiving and Christmas when I make this all my family and friends want to take some to work with them, the day after Thanksgiving. This is part of our Holiday tradition, I guess, or so it seems. Everyone wants the recipe but I'm the one they want to make it. Grin!

This is very flattering but when you get to be my age, you keep hoping they will take it upon themselves to do it instead. However, I guess as long as I'm able to do it, they will have me doing it. I always have to make a ton of it to make everyone happy so there are plenty of leftovers.

. Robbie's Cranberry Conserve

For a Small order
1 1/2 cups raw cranberries
3/4 cups diced peeled apples
3/4cup water
3/4 cup crushed pineapple,(including juice)
1 TBS fresh lemon juice
1 3/4 cups sugar (or sugar substitute)
Makes 2 pints (1 quart)

For a large order
3 cups cranberries
1 1/2 cups diced apples
1 1/2 cups water
1 1/2 cups crushed pineapple
2 TBS lemon juice
3 1/2 cups sugar
Makes 4 pints (2 Quarts)

Follow direction for both sizes:
Place cranberries, apple and water together in a saucepan. Cook over medium heat until apples appear translucent and cranberries pop. You can push through a food meal to remove the cranberry skins if desired. (I sort of like the texture with the skins mixed in)

Add the pineapple with its juice , lemon juice and sugar. Stirring constantly, bring to a boil, cooking until it is thick and clear (Around 10 minutes) Ladle into clear hot prepared jars.

Process in boiling water bath for 5 minutes if using half pint jars.