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

(by Annette Foglino) 2 T. butter 2 T. flour 1 c. milk salt and pepper, to taste 16 oz. pearl onions from jar or fresh, peeled In a saucepan over low heat, cook butter and flour, whisking, until lightl