Description
Lemon Kissed Cranberries offer a delightful combination of tart cranberries and zesty lemon flavors, sweetened with a touch of sugar and Rhubarb Strawberry Fruit Spread. This simple stovetop recipe yields a vibrant, tangy cranberry sauce perfect for holiday meals or as a flavorful topping for desserts.
Ingredients
Scale
Ingredients
- 1 cup water
- ½ cup granulated sugar
- 1 (12 ounce) bag fresh or frozen whole cranberries
- 1 cup Rhubarb Strawberry Fruit Spread
- 2 tablespoons fresh squeezed lemon juice
- 2 teaspoons lemon zest
Instructions
- Combine water and sugar: In a medium saucepan over medium-high heat, mix the water and granulated sugar until the sugar dissolves and the mixture starts to warm.
- Add cranberries and boil: Stir in the fresh or frozen whole cranberries, then bring the mixture to a rolling boil to allow the berries to burst and release their juices.
- Simmer the mixture: Reduce the heat to a low simmer and cook for 10 minutes, stirring occasionally to blend flavors and soften the cranberries.
- Incorporate fruit spread and lemon: Remove the saucepan from heat, then stir in the Rhubarb Strawberry Fruit Spread, fresh lemon juice, and lemon zest, mixing thoroughly for a balanced flavor.
- Cool before serving: Let the cranberry mixture cool completely to thicken and allow the flavors to meld, serving chilled or at room temperature according to preference.
Notes
- For a smoother texture, you can mash the cranberries slightly during the simmering step.
- This sauce pairs wonderfully with turkey, pork, or as a spread on toast and desserts.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- Use fresh lemon juice for the best flavor impact.
- If you prefer a less sweet sauce, reduce the sugar to 1/3 cup.
