Lemon Cranberry Sauce
Photo: Yvonne Duivenvoorden
By Jill Silverman Hough
Hands-on time: 5 minutes
Total time: 20 minutes (plus chilling time)
- 1 lemon
- 2 1/2 cups fresh or frozen cranberries
- 3/4 cup Sucanat
- 1/4 tsp sea salt
- 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.
- 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