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Active Time
15 min
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Total Time
25 min
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.
Ingredients
Makes about 12 cups
Step 1
Simmer water, sugar, cinnamon stick, allspice, and half of cranberries (about 5 1/2 cups) in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until cranberries just start to pop, about 5 minutes. Add half of remaining cranberries (about 3 cups) and simmer, stirring occasionally, 5 minutes.
Step 2
Meanwhile, peel and core apples, then cut into 1/4-inch dice. Add to cranberry mixture along with walnuts and remaining cranberries, then simmer, stirring occasionally, 5 minutes. Stir in Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard cinnamon stick.
Conserve can be made 1 week ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature or warm if desired.
How would you rate Cranberry, Apple, and Walnut Conserve?
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Reviews (32)
Back to TopHere I am looking up the ingredients again, a dozen years later! I love, love this recipe. Every nuance is crucial to the wonderful flavor profile and texture: turbinado sugar, toasted nuts, brandy, pink lady apples, intervals of cranberry additions. We bring allspice back from Belize when we travel there, and this is the best recipe for that equally nuanced spice! Can't recommend this enough. My mouth is watering.
Sarah
Hastings, NE
11/1/2021
Easy and fabulous. This will be a repeat every Thanksgiving!
austell506438
Marshall, VA
12/4/2018
This is our family's favorite cranberry recipe. We can't get enough of it and it is a Thanksgiving go to.
brandcar
Pound Ridge, NY
11/22/2018
This was SO good that the original (2/3) recipe was gone on Thanksgiving Night. I made another full batch Friday. I learned this: reduce the amount of walnuts by at least 1/3, maybe 1/2; a chop the walnuts finer than I did (1/4" chop is too coarse, go with 1/8").
jbbobbitt
Dxon, Gateway to Davis, CA
11/30/2015
WAY good! I made per recipe but substituted a tiny bottle of Gran Marnier for the other. Toasting the walnuts really adds. Will make over and over.
jbbobbitt
Dixon CA
11/27/2015
I made this recipe for Thanksgiving and Christmas. It is soooooooooo good! My family always had the gel stuff out of a can which I've never liked. I decided it was time try and make my own. I looked at alot of recipes and tried 2. There's really no comparison. If you are a cranberry fan, you'll be in heaven eating this one.
cwagmau
Carlsbad, CA
1/3/2012
I made this recipe several years in a row. I've served it both hot or cold and everyone loves it. It does make a lot, so I think I'll try the canning suggestion this year. The cranberries cook fast, so I prep the apples before I start. I also like to cook my apples a little more, so I add them at the beginning. Orange zest and/or orange liquor would be great addition/substitution for the calvados.
terabyte
austin, tx
11/16/2011
Very good. Added a small amount of cloves and some vanilla.
gwil57
12/31/2010
Excellent. A keeper! Very fresh- great texture. Added a few passes of orange zest.
amulhern
Annapolis, Maryland
11/24/2010
爱这道菜美味,简单而令人印象深刻。它really brightens a holiday table. It makes a big batch so there is enough to put into glass jars and give a away. It freezes nicely and goes well with many things pork, beef, chicken and on sandwiches.
Anonymous
Cleveland
11/23/2010
I substituted two cups of walnuts with one cup of raisins. It turned out absolutely amazing, although the raisins made it a bit too sweet. Otherwise, it is definitely a keeper!
Anonymous
Toronto, On
12/13/2009
Loved it! I did the recipe exactly as given and it turned out great. It was a hit at our Thanksgiving dinner and I have requests for Christmas. I just used regular brandy and it did add a bit of complexity to the recipe, but I wouldn't say it's required. I made it the night before, but I think I might try it hot for Christmas because it was so good just right out of the pan.
terabyte
Austin,texas
12/2/2009
This recipe is really good. I'd been making another cranberry sauce recipe with cloves and cinnamon for years, but I think this tops the other one in a second. The recipe is so simple and fast and the combination of ingredients is just perfect. It's more like a compote with the stewed apples, but with the crunch of the walnuts, it's just the perfect touch.
ekarger
11/29/2009
Wow. This is delicious warm right out of the saucepan (I didn't even know I liked warm cranberry sauce). I upped the brandy just a bit, which added more depth but also meant it's probably staying at the grown-up table. I would reduce the amount of walnuts so it's not so nut centric, but delicious either way and super easy.
Anonymous
Madison, Wisconsin
11/24/2009
FANTASTIC!! i used both stick & ground cinnamon - (we love it!) and it turned out scrumptious!! The brandy and all the textures -- DEEE-lish! What doesn't get scarfed today, will be jarred for dressing up a ham for dinner some night!
debgraf
Tulsa, OK
12/2/2008
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