![Sweet and Savory Cranberry Conserva](https://cdn.statically.io/img/www.foodandwine.com/thmb/aBuiU0PqnX2oDbvoBkL0Lc6rjSI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/sweet-and-savory-cranberry-conserva-XL-RECIPE2017-c1d6f4adb15c48d9856d68fb0ce608b0.jpg)
Ingredients
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2 tablespoons canola oil
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1 large shallot, minced
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1 garlic clove, minced
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1 teaspoon ground fennel
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1 pound fresh cranberries
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1 cup packed light brown sugar
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1/4 cup unseasoned rice vinegar
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2 tablespoons whole-grain mustard
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2 teaspoons Dijon mustard
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Kosher salt
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Black pepper
Directions
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In a medium saucepan, heat the oil. Add the shallot, garlic and fennel and cook over moderate heat, stirring, until softened, 3 minutes. Add 1/3 cup of water, the cranberries, sugar, vinegar, and mustards and bring to a boil. Simmer over moderately high heat, stirring occasionally, until the cranberries are coated in a thick sauce, about 7 minutes. Season with salt and pepper. Scrape into a bowl and let cool; serve.
Make Ahead
The conserva can be refrigerated for up to 2 weeks.