Cranberry Sauce Recipe - Clean Eating Magazine

    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!
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    Lemon Cranberry Sauce image
    • Duration
    • Cook Time
    • Prep Time
    • 10Servings

    Ingredients

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

    Preparation

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

    Nutrition Information

    • Serving Size: 3 tbsp lemon cranberry sauce
    • Calories: 73
    • Carbohydrate Content: 18 g
    • Fiber Content: 1 g
    • Protein Content: 1 g
    • Sodium Content: 57 mg
    • Sugar Content: 16 g

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