Here's what I was in the throes of doing today, and heaven forbid I would wreck someone's Thanksgiving over something as sad as a lost recipe, so here, due to heartfelt reader requests, is my cranberry conserve recipe which first appeared in the Richmond Times Dispatch two years ago.
It's not actually mine, coming from my beloved mother-in-law, Dilly, so it's a bona fide Schapiro family recipe. It wouldn't be Thanksgiving around here without it, and once you try it, you'll find that it's that way in your house too. It takes a little bit of time, but it's happy, contemplative time, and your house will smell enchantingly like Thanksgiving so I would leap in and do it. You'll be happy you did!
serves 12 as a garnish
(This recipe is easily doubled and since it keeps beautifully in the freezer, why not make extra for roast chicken later?)
1/2 cup cider vinegar
2 1/2 cups firmly packed dark-brown sugar
3/4 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
2 lemons, peeled with peel chopped and set aside. Pith removed and lemons divided into sections
2 navel oranges, peeled with their peel chopped and set aside. Pith removed and oranges divided into sections
1 Granny Smith apple, peeled and coarsely chopped
3 packages of fresh cranberries
1/2 cup of golden raisins
1/2 cup dried apricots, chopped coarsely
1/2 cup walnuts, coarsely chopped
Boil cider, sugar, curry powder, ginger, cloves, allspice and cinnamon until the sugar dissolves.
Add lemons, chopped lemon peel, oranges, chopped orange peel, and apple and simmer for ten minutes.
Add 1 1/2 packages of cranberries, golden raisins and apricots and simmer for half an hour or until thickened.
Add remaining 1 1/2 packages of cranberries and chopped walnuts and simmer for another 15 minutes. Cool and refrigerate overnight and serve. Keep refrigerated or frozen.