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How Has Your Grocery Shopping Changed?

Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Cranberry Conserve

Cranberry conserve is an old style way to use cranberries. It's a great changeover from the old jellied cranberry sauce that many people serve at the holiday. In our house, there is no such thing as a cranberry sauce that comes from a can. The risk that some of these items have come in contact with gluten is one that we would prefer not to take. 

While this is wonderful at the holidays, it's also a super addition to nearly any meal and tastes great when used on burgers for a fresh new style. This is an old Amish recipe which has been rewritten To make it a bit easier To make and to store.

You will need:

  • 4 cups of fresh cranberries
  • 2 large oranges-sliced
  • 1 cup chopped raisins (* you may prefer the golden variety of raisins)
  • 2 cups of water
  • 3 cups pure cane sugar
  • 1/2 cup chopped nuts (optional, and we normally omit these. If you know of anyone with a nut allergy, avoid them).

To make:

Slice the oranges and discard the seeds

Grind the fresh cranberries and oranges, in a blender or chopper.

Transfer it to a heavy sauce pan and add the water.

Cook the fruit rather quickly on a higher fire, being careful to prevent scorching.

Add sugar and raisins. Cook the mix  
over medium to low heat, stirring the conserve very often, until it begins to thicken.

This freezes very well and can be kept in the refrigerator for up to 14 days.

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