See the Recipe. Christopher Hirsheimer

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.

Yield: makes About 3 1/2 Cups


  • 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


  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.