Recipe

Cranberry Fruit Conserve

From the kitchen of Kendra Ellzey Williamson of Pea Ridge

1 3/4 c. sugar (I tend to use a little less)

1 Granny Smith apple, peeled, cored, and chopped

1 orange, zest grated and juiced

1 lemon, zest grated and juiced

3/4 c. raisins

3/4 c. chopped walnuts or pecans

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

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