Oct 30, 2007

Lemon Marmalade Cranberry Sauce

Credit: 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

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Ratings & Reviews (4)

by CHEF LYNCHINI on 2011-12-23

Thank you, thank you, thank you! I just have tons and tons of "meyer lemon marmalade in my pantry,,, now I know what I can do with it!
These recipes which include obscure ingredients are a complete waste of people's time. Get Real !!

by CHEF LYNCHINI on 2011-12-23

You are displaying my rating as a "3 star rating", yet I only gave it "1 star". The only reason I gave it the one star is because zero star option does not function.