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!

Yvonne Duivenvoorden
Prep Time
5 min
Cook Time
15 min
20 min


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


  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
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 1 g
  • Protein Content 1 g
  • Saturated Fat Content 0 g
  • Sodium Content 57 mg
  • Sugar Content 16 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g