Lemon Cranberry Sauce

Tart cranberry flavor with a hint of sweetness and a twist of lemon, our homemade Lemon Cranberry Sauce will please a crowd - the best part is that you can make it entirely in advance and garnish at the last moment!
Lemon Cranberry Sauce

Photo: Yvonne Duivenvoorden

By Jill Silverman Hough

Serves: 10
Hands-on time: 5 minutes
Total time: 20 minutes (plus chilling time)

INGREDIENTS:

  • 1 lemon
  • 2 1/2 cups fresh or frozen cranberries
  • 3/4 cup Sucanat
  • 1/4 tsp sea salt

INSTRUCTIONS:

  1. Using a vegetable peeler, remove zest from half of lemon (NOTE: Remove colored part only, avoid the white pith.) Cut peel crosswire into thin slices. Save remaining lemon for another use.
  2. Set aside 1/2 tsp lemon peel. In a medium saucepan on medium, combine remaining lemon peel, cranberries, Sucanat, 3/4 cup water and salt. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until most cranberries have burst, about 10 minutes. Transfer to a resealable container or serving dish and set aside to cool to room temperature. Chill in the refrigerator. Serve chilled. Before serving, garnish with reserved 1/2 tsp lemon peel.

Nutrients per serving (3 tbsp Lemon Cranberry Sauce): Calories: 73, Total Fat: 0 g, Sat. Fat: 0 g, Carbs: 18 g, Fiber: 1 g, Sugars: 16 g, Protein: 1 g, Sodium: 57 mg, Cholesterol: 0 mg

Nutritional Bonus: Research shows that whole cranberries trump cranberry juice in their antioxidant value; they contain compounds that play an important role in protecting your body’s cells from free radical damage. Whenever possible, opt for eating fresh cranberries!

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