Saveur

Photo: Christopher Hirsheimer

MAKES ABOUT 3 1⁄2 CUPS

A slightly sweeter variation of this cranberry sauce can be done by substituting one cup of coarsely chopped dried pitted cherries for the meyer lemon marmalade.

1 lb. Fresh cranberries, rinsed and picked over
1 cup sugar
1⁄2 cup fresh orange juice
1 tsp. freshly grated lemon zest
1⁄2 cup meyer lemon marmalade

1. Put cranberries, sugar, orange juice, lemon zest, and 1⁄2 cup water into a medium sauce pan and simmer over medium heat, stirring often, until sugar dissolves and cranberries pop, 10-15 minutes. Reduce heat to medium-low, stir in marmalade, and cook for 5 minutes more. Set aside to let cool, stirring occasionally.

2. Transfer cranberry sauce to a glass or ceramic bowl, cover, and refrigerate until well chilled. Sauce will keep, refrigerated, for up to 2 weeks.

This article was first published in Saveur in Issue #79