Rosemary Cranberry Conserve
This recipe makes 5 cups. I prepare it ahead of time and seal some in 1 cup containers and refrigerate for other holiday meals.
2 1/2 cups brown sugar
1 cup water, cranberry or orange juice
1/2 cup apple cider vinegar
1/4 teaspoon all spice
3 cups fresh cranberries
2 large oranges, segmented
3 tablespoons orange zest
1 tart apple, peeled and chopped
1 large stalk of rosemary
Combine all ingredients in a heavy sauce pan, stir until sugar dissolves and simmer until thick, about 1 hour. Cool completely, seal in refrigerator containers and store refrigerated for several weeks.