Lemon Marmalade Cranberry Sauce
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.
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