See the Recipe. Christopher Hirsheimer
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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.

Lemon Marmalade Cranberry Sauce Lemon Marmalade Cranberry Sauce
A slightly sweeter variation of this cranberry sauce can be done by substituting dried pitted cherries for the lemon marmalade.
Yield: makes About 3 1/2 Cups

Ingredients

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

Instructions

  1. Put cranberries, sugar, orange juice, lemon zest, and ½ 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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