Cranberry Fruit Conserve

Thanksgiving is like the Superbowl of cooking holidays. This year I was able to make a couple dishes the day before and this sauce was one of them. Knocking out a few dishes before the big day is always a good stress reliever. This recipe uses a few basic ingredients and has the perfect balance of sweet and tart. Once chilled the sauce thickens up and tastes great smothered with turkey, gravy and stuffing - sweet and savory all in one bite. This one's definitely a keeper and will be my "go-to" for many Thanksgivings to come.

Cranberry Fruit Conserve

Makes 4 cups
Adapted from Barefoot Contessa

* 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


Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes until thickened. Remove from the heat. Let cool, and serve chilled.