top of page

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

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.

Gołąbki (Crispy Fried Cabbage)

(by Laurel DiGangi) 5 c. cooked white long grain rice 1 1/2 large onions, finely chopped 1 - 2 T. butter 3 lb. ground beef salt, pepper, and garlic powder to taste 2 eggs 2 large heads of cabbage butt

bottom of page