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