Sweet and Savory Cranberry Conserva

This simple cranberry sauce features brown sugar and rice vinegar for a sweet-tart flavor. Its equally delicious served alongside roast turkey with the big meal or slathered on leftover turkey sandwiches.

Calories

117

Carbohydrates

32g

Protein

27g

Potassium

475mg

Fiber

1g

Sugar

5g

Ingredients

2 tablespoons canola oil
1 large shallot, minced
1 garlic clove, minced
1 teaspoon ground fennel
1 pound fresh cranberries
1 cup packed light brown sugar
1/4 cup unseasoned rice vinegar
2 tablespoons whole-grain mustard
2 teaspoons Dijon mustard
Kosher salt
Black pepper

Direction

In a medium saucepan, heat the oil. Add the shallot, garlic, and fennel; cook over moderate heat, stirring, until softened, 3 minutes. Add 1/3 cup of water, the cranberries, sugar, vinegar, and mustards; bring to a boil. Simmer over moderately high heat, stirring occasionally, until the cranberries are coated in a thick sauce, about 7 minutes. Season with salt and pepper. Transfer to a bowl and let cool; serve.