Cranberry conserve with maple syrup is a very simple cranberry sauce that goes very well with turkey. With the addition of raisin and maple instead of sugar added more flavor. You can add nut like pecans, walnut to the conserve, also I used Granny Smith apples but you don’t have to use this type.
Tweak the recipe to your preference, use sugar if don’t want maple syrup, add any spice such as cinnamon stick, toasted nut. It is a bowl of deliciousness that can be served cold or hot. Add more maple syrup/sugar if you want more sweetness and vice versa. Cranberry conserve with maple syrup was paired with Honey Mustard Turkey Breast
Let’s get started.
- 12 oz Fresh Cranberry (1 Packet)
- 2 Green apples (peeled/unpeeled and chopped)
- 1 Cup Maple syrup (more or less)
- 2 Cups Raisin
- 1 Lemon/orange zest and juice (or orange/or both)
- 1 Cup Water
Heat the saucepan/pot over medium-high heat
Rinse the cranberry, add to the pan along with a cup of water and maple syrup and allow to simmer until the cranberry starts to pop about 5 minutes.
While the cranberry is simmering away, chop the green apples don’t forget to remove the seeds, add the lemon juice and zest, the lemon will keep the apples from changing color.
Add the chopped apples and combine, cook for about 10-15 minutes.
Measure the raisin and set aside.
Add the raisin and combine. If you're using nut you can add it at this stage.
Serve or pour into a sterilized jar with a cover allow to cool before you refrigerate it.
Cranberry conserve with maple syrup served with honey mustard turkey and green beans