A Quick Thanksgiving Recipe {Cranberry Conserve}

The Thanksgiving meal is one of the best of the entire year! It is so worth it to take extra time for letting bread rise and for chopping vegetables for stuffing and for baking pies and for roasting the turkey. (Granted, I don't have to do all that myself. Many people contribute to our feast these days!)

But I have an old standby recipe that is quick! Like, you-can-make-it-in-5-minutes quick! And it's yummy. It is from Good Housekeeping magazine, November 1988, and I have made it for years and years. I even made it last year when Kristin brought her homemade cranberry sauce for Thanksgiving. (We had to have some cranberry to eat with our leftover turkey!)

I love that the pears in this recipe mellow the cranberry a bit and the ginger spices it up a little.

And did I mention that it's easy?

QUICK CRANBERRY CONSERVE

(Makes 3 cups.)

1 16-oz. can whole berry cranberry sauce

1 16-oz. can pear halves, drained and coarsely chopped

1/4 cup walnuts, coarsely chopped

1/4 cup dark seedless raisins

1/4 teaspoon ground ginger

***

In medium bowl, stir all ingredients until mixed.

Cover and refrigerate until ready to serve. 

Is cranberry a "must" on your Thanksgiving table?