Cranberry-Ginger Conserve

(by Aimee Lee Ball)


1 c. white wine

1 c. sugar

12 oz. cranberries

grated rind of 1 lemon

1/2 c. golden raisins

1/2 c. ginger preserved in syrup, finely chopped, plus 3 T. of the syrup

In a stainless steel or enamel saucepan, mix wine and sugar with 1/2 c. water.

Bring to a boil.

Add cranberries, cover and simmer about 5 minutes, until cranberries pop.

Add lemon rind, raisins, and ginger with syrup.

Simmer 3 more minutes.

Let cool and refrigerate overnight.

Makes about 6 cups.


(Read A Melting Pot, the story that accompanies this recipe.)

Recent Posts

See All

(by Beth Levine) (adapted from Levana's Table by Levana Kirschenbaum) 1 medium onion, peeled and quartered 2-in. piece fresh ginger, peeled 6 large cloves garlic 1/4 c. Dijon mustard 1/2 c. dry red wi

(by Hani Malaika M) 2 c. basmati rice 2 garlic cloves handful of cilantro leaves 2 T. olive oil 1 chicken bouillon cube 1 1/2 c. hot water 1 T. ghee 1 t. seasoning salt Preheat oven to 350 F. Wash ric

(by Diane Zinna) 1 bunch celery, washed and strings removed 16 oz. Philadelphia cream cheese small jar of green pimiento-stuffed Manzanilla olives paprika Slice celery stalks into one-inch pieces. Usi