Active Time

　　15 min

　　Total Time

　　25 min

　　Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar imparts subtle caramel undertones.

　　

Ingredients

Makes about 12 cups

　　1 1/2 cups water

　　3 cups turbinado sugar such as Sugar in the Raw

　　1 (3-inch) cinnamon stick

　　1/4 teaspoon ground allspice

　　3 (12-oz) bags fresh cranberries (2 1/4 lb; about 11 cups)

　　3 Gala or Pink Lady apples

　　2 cups walnuts (6 oz), toasted, cooled, and broken into small pieces

　　2 tablespoons Calvados or brandy

　　

Step 1

Simmer water, sugar, cinnamon stick, allspice, and half of cranberries (about 5 1/2 cups) in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until cranberries just start to pop, about 5 minutes. Add half of remaining cranberries (about 3 cups) and simmer, stirring occasionally, 5 minutes.

　　

Step 2

Meanwhile, peel and core apples, then cut into 1/4-inch dice. Add to cranberry mixture along with walnuts and remaining cranberries, then simmer, stirring occasionally, 5 minutes. Stir in Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard cinnamon stick.

　　Cooks' note:

　　Conserve can be made 1 week ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature or warm if desired.