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.
Servings: Makes about 6 cups.
3/4 cup water 1 ½ cups turbinado sugar such as Sugar in the Raw 1 (3-inch) cinnamon stick 1/4 teaspoon ground allspice 1 lb fresh cranberries 2 Fuji apples 1 cup walnuts, toasted, cooled, and broken into small pieces 1 tablespoon Calvados or brandy
Simmer water, sugar, cinnamon stick, allspice, and half of cranberries 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 and simmer, stirring occasionally, 5 minutes.
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.
